Mexican Street Corn off the Cob

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    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round!

    This Mexican street corn off the cob reminds me of Anthony Bourdain’s ability to transport you to another country and to try something new.

    They say you can mourn someone you’ve never met before and I truly believe that after this weekend. I know it may seem silly to mourn a “celebrity’s death” but I think any death is sad, especially one that’s untimely and one that leaves you with hundreds of questions.

    I feel that even though Anthony Bourdain was a celebrity, above all, he was human.

    I’ve never met the guy but I did watch a lot of his shows and his storytelling was captivating. It transported you to each location and I felt that after each episode, I yearned for more and I had a desire to travel.

    If I were to sort out my feelings over this, I think it affects me a lot because he was an inspiration to me. Traveling for food, learning about one’s culture through food — that is what inspires Jason and I to travel and that is what Anthony did. He literally went to every country with no judgement and truly wanted to learn. I hope we all learn from this tragic event and carry on his spirit by exploring the world, being bold with food, and knowing to seek out help when you need it or reaching out to someone if you think they need it.

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    Thoughts on my Mexican street corn recipe

    I have been pining to make this Mexican street corn off the cob since last year.

    I LOVE Mexican street corn but is there anything more awkward than eating an entire corn on the cob at the table with your friends? Haha

    I mean, I know it’s totally fine but I really hate it because 1. it’s messy and 2. you get so much stuck between your teeth and if you don’t carry floss or toothpicks with you, it can get real annoying!

    There are some restaurants apparently that if you ask, they will cut the corn off the cob for you when you order Mexican street corn.

    So that got me thinking…then why not just make the entire dish IN a bowl OFF the cob in the first place?!

    Well, that is exactly what I did and I could’ve eaten this ENTIRE bowl.

    It’s incredibly easy to make and has loads of flavor.

    The best part? Your face won’t be covered in cheese, mayo, or corn.

    However, I guess if you are all about the experience, you could make this on the cob too but I like it in a big bowl because it’s easier to divide up and share as a side dish!

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    Can I use frozen corn?

    Yes, just thaw it and make sure it’s warm (microwave or stovetop).

    Can I grill the corn on the cob first?

    Yes! That’d be so good.

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    I can’t find cotija cheese

    You can use feta!

    I don’t like cilantro

    Friend, neither do I.

    I think it tastes like soap.

    You can sub parsley!

    Can I use vegan mayo?

    You can use whatever mayo you want.

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    Should this be served warm or cold?

    You can do either but it’s best warm!

    How does this keep?

    You can keep it in the refrigerator for up to three days.

    I think this is best eaten as quickly as possible and I’m sure you won’t have trouble with that!

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe

    This Mexican street corn would be great to serve with a summer panzanella, grilled lime butter shrimp, or these grilled chicken kebobs!

    If you’re looking for another version of this Mexican street corn off the cob, try this smoky poblano Mexican street corn off the cob!!

    A less messy way to eat Mexican street corn! This Mexican street corn off the cob is one you'll want to make for all your parties year-round! #mexicanstreetcorn #corn #mexican #sidedish #cornrecipe
    4.95 from 18 votes

    Mexican Street Corn off the Cob

    A much less messier way to have your favorite side dish! Mexican street corn off the cob tastes just as great as the 'on the cob' version!
    Prep Time: 15 mins
    Cook Time: 20 mins
    Total Time: 35 mins
    Course: Side Dish
    Cuisine: Mexican
    Servings (adjustable, but please note that results, timing, and cookware may vary when adjusting servings): 4
    Calories: 328kcal
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    • 1 tablespoon unsalted butter
    • 4 ears of corn, shucked and kernels removed (about 3-4 cups depending on how large your corn is)
    • 2 tablespoons mayo
    • 3 ounces cotija cheese, freshly grated or crumbled
    • 1/2 teaspoon smoked paprika
    • 1 green onion stalk, finely chopped
    • Handful of freshly of chopped parsley
    • Salt and pepper, to taste


    • In a cast iron skillet, melt butter over medium-high heat then add the corn kernels. Spread in an even layer and cook for 10-15 minutes, or until exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
    • Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, green onion, parsley, salt, and pepper.
    • Mix to combine then divide evenly and serve!



    Nutrition Facts
    Mexican Street Corn off the Cob
    Amount Per Serving (1 Serving)
    Calories 328 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Carbohydrates 32g11%
    Fiber 2g8%
    Sugar 8g9%
    Protein 5g10%
    * Percent Daily Values are based on a 2000 calorie diet.
    *Nutrition facts are an estimate and not guaranteed to be accurate.
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  • Christine Rosko says:

    I love corn but I haven’t found eating corn on the cob enjoyable since I had braces as a kid. I am one of the few people who hasn’t been able to enjoy Mexican Corn on the Cob for that very reason so this is the perfect solution. I can’t wait to whip this up for dinner one night with a grilled steak or chicken. I’m excited!

    • Julie says:

      I hope you enjoy!!

  • Carissa Nelson | Spoonful of Easy says:

    I don’t think it’s silly at all to mourn a celebrity’s death. You feel like you get to know someone, even if you didn’t get to know them in person. I so hear you!

    • Julie says:

      Thanks :)

  • Ines says:

    This sounds and looks amazing! Any substitute for the cotija cheese. This is something not readily available in Portugal. Thx :)

    • Julie says:

      Do you guys have feta over there?

  • Cayla says:

    I made this today and swapped out the cotija for goat cheese and the parsley for cilantro. (just what was available to me) AND IT WAS PHENOMENAL!!

    thank you

    • Julie says:

      Yay! Yes, cilantro is PERFECT in this dish but since cilantro tastes like soap to me (darn genes!), I usually sub in parsley for anything that uses cilantro.

  • Shannon says:

    So excited to try this. Growing up my best friends grandpa would make Mexican street corn. For the picky eaters he would use the parmesan cheese in the shaker. I love it both ways but will probably make it using parmesan tonight due to living in an area that charges a kidney for cojita.

    • Julie Wampler says:

      Enjoy! bummer about the cotija though!!

      • Crystal L Rider says:

        I saw this recipe on Dr Oz a few yrs ago but it was on the cob. I didnt catch the name of cheese so I used monteray jack shredded. And it was great! I cut it off the cob after dressing it and it was delish as well.

  • Alkire says:

    I just made this to go with fajitas and black beans for our Fajita Friday. It smells SO GOOD!! We can’t wait to dig in to it!

    • Julie Wampler says:

      Yum!! That sounds like a great pairing!

  • Tracy says:

    Your dish looks amazing i am going out on a limb i am willing yo mix the corn with hominey since they are related and i just bet the flavor will be amazing.

    • Julie Wampler says:

      Ooo yes, hominy would be amazing in this too! I LOVE hominy!

  • Gail says:

    Sounds wonderful. I love corn!

  • Jackie says:

    This was awesome! I had to double the recipe for our crowd and I used cilantro because we like that flavor. I also squeezed 1/2 a lime in and I believe that the entire dish was inhaled somehow! We will definitely make this again!

    • Julie Wampler says:

      Yum!! We love this one too.

    • Lidia Landon Michael says:

      How many people did your dish serve when you doubled the recipe?

      • Kelly Lamb aka SewLambitious says:

        When doubling the recipe, it will serve 8. One ear of corn per person is the basis for # of servings.

        Within the recipe, look just above the “ingredients list” to locate the “recipe calculator” to enter the specific amount of servings you wish to prepare (or also include leftover servings; which, I recommend). You will notice: the amount of servings = the ears of corn used. The amount of other ingredients change, as well.

        Pay attention to the NOTE that changing the AMOUNT of servings AFFECTS the cooking time; which you will calculate by the color of the corn as mentioned in the instructions.

  • Christine says:

    I made this recipe last night and it was wonderful! Everyone loved it. It was easy to put together and had great flavors. I did not have cojita, so I subbed for the recommended feta, and WOW. So good! Thanks for a wonderful recipe Julie!

    • Julie Wampler says:

      Thank you!!! It’s one of our favorites!!

  • Thomas Phillips says:

    I added the juice of one lime to this recipe and it added a whole new dimension!!

  • Juliana McCalpin says:

    I ate Mexican Street Corn 30 years ago or so in Mexico and it was served OFF the cob in a styrofoam cup with a fork. We bought it from a little street vendor. I took a photo. with film. I have that in a photo album somewhere.

  • Kathy says:

    Really easy and VERY good. Great side to chicken enchiladas. We will definitely make this recipe again.

    • Julie Wampler says:


  • Kathy says:

    This is a keeper in our house. I did use cilantro and feta cheese! Everyone loved it!

    • Julie Wampler says:


  • Olivia Wells says:

    I had a bag of corn and didn’t want just plain corn again. This recipe is so flavorful!! I added jalapenos to it because my fiance and I love spicy. It was super easy to follow and make. I was shocked at how flavorful it was. Will definitely be making this again and telling everyone about it!!

    • Julie Wampler says:

      Awesome! Thank you so much for letting me know and I’m so glad you loved it!

  • Ann says:

    I tried recipe a few weeks ago – very good ! Adjusting for larger crowd can you pls estimate the equivalent for a white/ yellow onion ? ( instead of stalks) Thank you kindly

    • Julie Wampler says:

      I would say half a large white/yellow onion chopped.

  • Kerry says:

    Made this dish yesterday. It was easy and delicious. Our family loves corn and this recipe will definitely become part of our rotating menu.

  • Lorraine Mendoza says:

    Hi Julie, I to enjoyed watching Anthony Bourdain
    I was so heartbroken when I heard the bad news. He inspired me and my husband to travel and try different dishes. I truly miss watching his show. I love your recipe for street corn.

    • Julie Wampler says:

      Awww, I know. Thankfully Netflix still has all his shows so we can rewatch them!

  • Kathy says:

    Delicious and simple to make

  • KIM says:

    I baked the corn at 500° for approx. 30 minutes to char it. I also added red pepper flakes. Delicious and easy.

    • Julie Wampler says:

      That sounds delish!

  • Nancy Piran says:

    I can identify so much at mourning a “celebrity “. My husband and I would watch Anthony’s show every Sunday night for years. The way he told stories and showed us the world in a different point of view was captivating. I cried for a week over this loss. It just got me. I still can’t watch his shows.
    For the corn, I know I need to try this ASAP! I’ve never had Mexican corn before and I know I’m missing out!

  • Jean says:

    So very yum

  • Dana Murphy-Love says:

    I think I make this at least once a week. It is always a hit. I add in a small diced jalapeno and some lime juice and I even found some Honey/Habanero Mayo and added 1 Tbls. Yum!

    • Julie Wampler says:

      that honey/habanero mayo sounds AMAZING!!

  • Rick Fields says:

    You have insulted everyone that likes cilantro. It doesn’t taste like soap, have you eaten soap? You may not like the taste but cilantro is an herb that is prevalent in many cuisines, including Mexican. Your recipe is fine, your terminology is weak!

    • Julie Wampler says:

      umm i don’t think that saying what cilantro tastes like to me insults people that like the taste. in case you didn’t know, everyone who hates cilantro (because of a gene mutation; google it) says it tastes like soap. i haven’t EATEN soap but i have definitely tasted soap before. i realize cilantro is an herb that is prevalent in many cuisines, including my own taiwanese cuisine, and it’s unfortunate i have the gene mutation that makes cilantro taste like soap to me. you have no idea how badly i want to taste how delicious cilantro can be. your judgement is fine but your facts are weak!

      • Dee Mac says:

        Hello Julie.. first I would like to say thank you for all of your inspiring recipes. I also appreciate the kind words you shared with us about Anthony.. I feel the same way as you do and apparantly many others and yes it is horrible.. mental health issues often.. way too often get overlooked. He is truly missed.
        I would also like to congratulate you on how you handled the gentleman’s unnecessary comments.. some people just don’t understand how people communicate. I truly can see how he could think your issue with cilantro and comment was insulting a culture.. I don’t get it and think you handed that like a champ hopefully he understands since you so kindly explained how and why you have the issue to begin with. Again thanks for everything.. be well!!

        • Julie Wampler says:

          Thank you so much for writing! I appreciate your kind words!

  • Nick Fici says:

    Love the recipe. I cooked up a bit of turkey bacon and chopped jalapeño with the corn. It gave it a bit of kick that I like.

    • Julie Wampler says:

      Oh yum!!! Love those additions!

  • Susan Kring says:

    I also enjoy corn off the cob! Much more civilized… I add some spiciness with about 1/4 tsp of cayenne & cumin & black pepper. After the corn is cooked I add a half pint of whipping cream or Mexican Crema and let it absorb the spices. Very tasty! Susan Kring

    • Julie Wampler says:


  • Tammy says:

    We make this a lot in our house. Really grey with a dash of cayenne to add some heat and a fresh squeezed lime at the end!

  • Billie C says:

    My crew loves Mexican street corn, and this less mess version is going to be great for the little one!!! Making it soon.

  • Nicole says:

    I added a lil sour cream and cilantro to mine. Everyone loved it!!!

  • Becky Johnson says:

    I usually like to jump straight to the recipe but I saw Anthony Bourdain and went on to read your kind words and wanted to let you know that I feel exactly the same & thank you for them., sincerely, Becky Johnson

    • Julie Wampler says:

      Thank you <3

  • Andrea Jenkins says:

    OMG!! This was amazing! Will be making it often! Got rave reviews.

  • Amanda Schaefer says:

    I substituted okra and asparagus for the corn (not in season and not available in my local grocery store) and it turned out ABSOLUTELY AMAZING! I used an electric skillet and cranked that baby up to max temp (about 450 degrees F) and it’s simply to die for!
    I had Mexican Street Corn at California Pizza Kitchen and I fell in love! This recipe is the exact duplicate. Thank you very much! 😋

  • Sherry Twitchell says:

    If I do not mayo…would sour cream work ?

    • Julie Wampler says:

      It might honestly be far too sour since you would be using quite a bit of it.

  • Shawn says:

    Can I use pepper jack cheese?

    • Julie Wampler says:


  • Mary Gross says:

    Can you make this with frozen corn? Fresh corn on cob is not always available.

    • Julie Wampler says:

      yes, in the blog post there is a section that talks about this

  • Kathrin Walsch says:

    Question: are you supposed to cook the corn on the cob before removing the kernels to char them? Or will they cook and char appropriately in the skillet? Thanks!

    • Julie Wampler says:

      they should char appropriately in the skillet!

  • Laura says:

    Hi Julie…I realize I am late to the party, but I happened upon your blog for the first time today. There is hope for those who taste soap when they eat cilantro, and I am proof! As a young child, I used to tell my mom that it tasted “like ants smell”. Sounds crazy, I know, and my mom told me so every time I brought it up, but that was the only way I could articulate it at the time because I guess I hadn’t tasted soap before. Later, I made the soap and cilantro taste connection. Fast forward a couple of decades, and I married into a Mexican family. My mother-in-law put cilantro in nearly everything, and I had to eat it to be polite, soapy taste and all. Slowly things tasted less soapy and after a couple of years,I couldn’t taste soap at all. Today, cilantro is my favorite herb! Apparently I carry the gene that makes potentially toxic plants taste bad to prevent me from poisoning myself, but through my mother-in-law’s unintentional desensitization program, my brain has learned that cilantro will not poison me. I wish this technique worked for other foods as well….I’m going on about 40 years of trying to like blue cheese, and it still tastes like soap to me. I guess my brain is trying to keep me from poisoning myself with mold.

    • Julie Wampler says:

      Oh wow, that’s so interesting! Thanks for sharing!!

  • Allison says:

    I am not a big fan of mayo dont mind it as much mixed with stuff but is there something I could substitute? Mexican crema maybe?

    • Julie Wampler says:

      yes, that could work i believe

  • Shelly Covey says:

    I have made this with cream cheese, simply delicious

  • Lara says:

    I know this is an older recipe but we had something similar to this at a restaurant and after Googling around to find a recipe, this one popped up. It’s delicious! I swapped out Chipotle Mayo for the regular mayo and skipped the paprika. I used frozen corn so it wasn’t quite a crisp as fresh would have been, but hey; it’s January. (haha) Thanks for the details – super easy and tasty!!

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