Easy “Grilled” Mexican Street Corn (from Frozen!)
Try this Mexican street corn recipe featuring sweet corn, creamy sauce, and a sprinkle of cheese and spices for that perfect street-food taste right at home. Everyone will love this easy, crowd-pleasing treat that’s bursting with flavor and ready in minutes.
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About Mexican Street Corn Salad
Mexican street corn is one of our favorite quick and easy Mexican side dishes and Mexican food recipes to serve for a crowd!
This street corn salad pairs perfectly with main dish Mexican recipes like Green Chili Chicken Enchiladas, Layered Tortilla Mexican Pizza, Loaded Carnitas Nacho Fries, and other classic Mexican dinner ideas.
Zesty, flavofrul, and simple to make, it’s one of those corn recipes even picky eaters will enjoy.
Add this recipe to your arsenal of quick Mexican side dishes and easy Cinco de Mayo party food food ideas!
YOU’LL LOVE THIS RECIPE BECAUSE IT’S:
- Quick and easy. It’s ready in about 15 minutes!
- Budget-friendly. This recipe features simple, budget-friendly ingredients, most of which are fridge and pantry staples.
- Perfect for parties. Serve this corn salad at potlucks, BBQs, and Cinco de Mayo Parties.
- Versatile. You can serve this zesty side dish, warm, room temperature or chilled.
- Easy to prep ahead. It’s actually even better the second day!
- Great for a crowd. You’ll get 8 good-sized portions, and you can easily double or triple the recipe!
Want to turn this salad into a dip?
Scroll down to the Tips and Variations section for instructions. You’ll need one simple add-in to turn this salad into a dipable spread!
Recipe Card
Ingredients
Method
- Prepare the corn according to the package directions and let cool slightly.
- In a small mixing bowl, stir together ⅓ cup mayonnaise, ⅓ cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, 1 clove minced garlic, and salt and pepper to taste.
- Add in the 4 cups of cooked corn kernels, ¼ cup chopped fresh cilantro, 3 green onions, and most of the ½ cup cotija cheese, if using, and stir to combine.
- Taste and adjust: Add more lime, chili powder, or salt as needed and top with extra cotija and cilantro. Serve warm, at room temperature, or chilled.
Want to use fresh corn?
Scroll to the Tips and Variations section for ingredient amounts and charring instructions.
Ingredients
- 4 cups frozen fire roasted corn kernels (or a little less than two 12 oz bags). You can also use half roasted and half regular as pictured.
- ⅓ cup mayonnaise
- ⅓ cup sour cream (or Mexican crema)
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- 1 clove garlic, minced
- ½ cup cotija cheese, crumbled (optional)
- ¼ cup chopped fresh cilantro
- 3 green onions, sliced
- Salt, to taste
- Black pepper, to taste
- Lime wedges, for serving
Step-by-Step Recipe Instructions
STEP 1: Prepare the corn according to the package directions and let cool slightly.
STEP 2: In a small mixing bowl, stir together ⅓ cup mayonnaise, ⅓ cup sour cream, 2 tablespoons lime juice, 1 teaspoon chili powder, ½ teaspoon smoked paprika, 1 clove minced garlic, and salt and pepper to taste.
STEP 3: Add in the 4 cups of cooked corn kernels, ¼ cup chopped fresh cilantro, 3 green onions, and most of the ½ cup cotija cheese, if using, and stir to combine.
STEP 4: Taste and adjust: Add more lime, chili powder, or salt as needed and top with extra cotija and cilantro. Serve warm, at room temperature, or chilled.
Can I make this ahead of time?
Yes! The FAQs at the end include make-ahead guidelines and tips, plus how to keep the dish tasting fresh!
Recipe Tips and Variations
Secrets for Success
Let the corn cool slightly before mixing.
This prevents the mayo mixture from becoming too thin and watery.
Always taste before serving.
Lime and salt levels can vary depending on your cotija.
Always taste before serving.
For those sensitive to salt, add the cheese gradually or omit it altogether to prevent an overly salty dish for your taste.
How to Store and Freeze
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.
Stir before serving, as the dressing may settle.
If it looks slightly dry after chilling, add a small spoonful of sour cream or a squeeze of lime to refresh it.
This dish is not ideal for freezing due to the dairy-based dressing.
Variations
Use fresh corn:
You’ll need about 4–5 ears for 4 cups of kernels. Remove from the cob and char with 2 Tablespoons butter in a hot skillet for 3-5 minutes, stirring frequently.
Kick up the heat:
Add diced jalapeño (with or without seeds, depending on your tolerance).
Boost the citrus flavor:
Stir in a few dashed of Tajín.
Swap the cotija:
Don’t have cotija? Swap it feta (similar texture and saltiness).
Add texture/crunch:
Add diced red bell pepper for color and crunch.
Turn it into a dip:
Turn it into a dip by mixing in 4 oz softened cream cheese.
Make it lighter:
Make it lighter by using Greek yogurt in place of sour cream.
Make it smoky:
Add crumbled bacon for a smoky twist.
Hungry for More?
If you liked this Mexican street corn recipe, here are some other easy party foods for a crowd we know you’ll love!
FAQs
Yes. Drain it very well and pat dry for best texture.
Yes. It can be made up to 24 hours in advance. Add extra cotija and cilantro just before serving for freshness.
Traditionally, street corn is warm, but this off-the-cob version is delicious warm, room temperature, or chilled.
As written, it’s mild. Increase chili powder or add jalapeño if you prefer more heat.
You can leave it out or substitute with chopped parsley for freshness without the cilantro flavor.
SAVE THIS RECIPE ON PINTEREST!
