Mexican street corn without mayo (lighter version)

Okay, I need to tell you about the corn that made Alex ask for seconds before he even finished his first piece. This Mexican street corn is everything I love about the classic version, just made a little lighter so I don't feel like I need a nap after dinner.

Jump to:

• why you will like this mexican street corn
• ingredients for this mexican street corn recipe
• Mexican Street Corn
• how to make mexican street corn at home
• storage and reheating tips
• tips and variations for mexican street corn
• mexican street corn faq
• recipes you may like
• final thoughts on this mexican street corn recipe

If you've had street corn from a cart in New York or on vacation somewhere warm, you know exactly why people go crazy for it. It's smoky, a little tangy, a little spicy, and just plain fun to eat. I wanted a version I could make on a random Tuesday without pulling out a grill or feeling guilty about the butter situation.

So I played around with it in my kitchen for weeks. If you love this one, you'll probably also want to try my classic mexican street corn elote recipe, which is the more traditional version I make for bigger gatherings.

This lighter take still has all the flavor. Cotija cheese, lime, a little heat from chili powder, and fresh cilantro on top. It's simple, it's homemade, and honestly, it disappears fast at my table.

why you will like this mexican street corn

Here's the thing. This recipe checks every box for a busy weeknight, but it also feels special enough for a backyard party.

• It's ready in about 40 minutes, most of it hands off in the oven
• You get that classic street corn taste without deep frying anything
• The cotija cheese and lime give it a bright, salty punch
• It works as a side dish or a fun appetizer for a crowd
• Kids can help brush the corn with butter, which Sarah loves doing
• It's naturally gluten free, so it works for most guests

Donald always says this is the closest thing to our honeymoon trip to Mexico that shows up on our dinner table. I'll take that as a win.

ingredients for this mexican street corn recipe

Here's what you'll need. Nothing complicated, and you can find all of it at a regular grocery store.

• 4 ears sweet corn, husked (or corn kernels if you prefer)
• 2 tablespoons melted butter
• 1 teaspoon garlic salt (or garlic powder if that's what you have)
• 4 tablespoons sour cream
• ⅓ cup crumbled cotija cheese
• 2 to 3 tablespoons fresh cilantro, chopped
• ½ teaspoon chipotle chili powder
• 1 lime, cut into wedges

A quick note on substitutions. If you can't find cotija cheese, feta works in a pinch. It's a little different, but it still gives you that salty, crumbly texture the recipe needs.

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how to make mexican street corn at home

I like keeping this part simple, so here's exactly how I do it in my own kitchen.

prep the corn

Preheat your oven to 350°F. Cut four pieces of foil, each big enough to wrap around one ear of corn.

Place one ear of corn on each piece of foil. Brush every ear with melted butter, then sprinkle with garlic salt. Seal up the edges so you've got a little foil packet for each one.

bake the corn until tender

Bake the corn for 30 to 35 minutes, or until it's tender when you poke it with a fork. If you'd rather grill it, that works too, and it gives you those nice char marks people love.

Once it's done, carefully open the foil (steam escapes fast, so watch your fingers) and brush each ear with sour cream while it's still warm.

add the toppings

Now the fun part. Sprinkle the cotija cheese, chipotle chili powder, and cilantro all over each ear. Turn the corn so every side gets covered.

Squeeze fresh lime juice over the top right before serving. Honestly, this step makes the whole dish. Don't skip it.

storage and reheating tips

If you somehow have leftovers (rare in my house), here's what works.

Store the corn in an airtight container in the fridge for up to 3 days. I wrap each ear loosely in foil first, which keeps the toppings from sliding off.

To reheat, pop it in the microwave for about 30 seconds, or warm it in a 300°F oven for 10 minutes. I always add a fresh squeeze of lime after reheating since the flavor fades a bit overnight.

I don't recommend freezing this one. The sour cream and cheese topping doesn't hold up well once thawed.

tips and variations for mexican street corn

I've made this mexican street corn more times than I can count, so here are a few things I've picked up along the way.

• Want it spicier? Add an extra pinch of chipotle powder or a dash of hot sauce
• No time to bake? Boil the corn for 6 to 8 minutes instead, then add your toppings
• Some of my readers top theirs with crushed hot Cheetos for crunch, and honestly, it's pretty fun
• Prefer it off the cob? Cut the kernels off after cooking and toss everything in a bowl instead

Have you ever tried making street corn on the grill during a summer cookout? It's one of my favorite ways to serve it when Donald's grilling burgers anyway.

One thing I learned the hard way is not to overbake the corn. I left a batch in too long once testing this recipe, and it turned chewy instead of tender. Thirty to thirty five minutes is really the sweet spot.

mexican street corn faq

what is the best way to cook mexican street corn?

Baking it in foil packets is my go to for busy weeknights since it's mostly hands off. Grilling gives you a smokier flavor if you have the time and the weather cooperates.

can i make mexican street corn without cotija cheese?

Yes, feta cheese is the easiest swap. It has a similar crumbly texture and salty bite, so your corn will still taste amazing.

how do i keep mexican street corn from getting soggy?

Add the sour cream and toppings right after cooking, not before. Waiting too long lets the corn steam in its own moisture, which can make the toppings slide off instead of sticking.

can i prepare mexican street corn ahead of time?

You can bake the corn ahead and store it plain in the fridge. Add the sour cream, cheese, and lime right before serving so everything stays fresh and doesn't get watery.

recipes you may like

If you loved this one, here are a few more corn favorites from my kitchen you might want to try next.

• Elote En Vaso (Street Corn In A Cup) is perfect if you want all this flavor in a fun, easy to eat cup instead of on the cob.
• Mexican Street Corn Off The Cob (Esquites) is my go to when I want the same taste without holding a cob at dinner.
• Easy Mexican Street Corn Dip is what I bring to every potluck now. It never lasts long.

final thoughts on this mexican street corn recipe

This lighter mexican street corn has become one of those recipes I make without even thinking twice anymore. It's simple, it's packed with flavor, and it turns a regular ear of corn into something everyone at the table gets excited about.

Alex still asks for this one every summer, and I love that it comes together with just a handful of ingredients I always have on hand. Give it a try and let me know how it turns out for your family.

I hope this becomes a favorite in your house too. Happy cooking!

Save this one to Pinterest so you can find it again next time you need a quick, crowd pleasing side dish.