Inside: Learn how to make this delicious and authentic Mexican street corn recipe, which is one of the most popular street foods in Mexico.
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If you have seen the movie “Nacho Libre”, you are probably at least somewhat familiar with Mexican street corn. If you are from Mexico, then you definitely know what this is and have probably had it many times!
Even though corn is pretty simple and humble ingredients, there are so many ways to make it. Many of which are irresistible. Mexican street corn is one easy and delicious recipe that goes well with many main dishes.
Throughout Mexico, it is very common to find street vendors of every variety. From food vendors, to those that sell artesanal products, to dancers, and much more. You will find vendors selling all types of fruit, covered in chile and lime juice, sweets with sweet and spicy chile powder, and of course the delicious and authentic Mexican street corn.
What is Mexican street corn, and how do you make it?
Mexican street corn starts with corn on the cob, cooked in boiling water with spices, herbs and salt. It is then covered with lime juice, mayonaise, queso fresco, and chile powder. This is a delicious option for kids and adults!
I remember when I was younger how I would go out to the fields with my abuelito to harvest the corn that we planted just a few months earlier. My siblings, my cousins, and I always went willingly because we knew that the end result would be some delicious street corn followed by fresh tamales with pork.
That is why we were always the first ones to volunteer!
Since arriving in the United States, I have learned to eat corn with melted butter and pepper, which makes sense since the corn here is yellow and sweet. However, in Mexico the corn is white and not sweet, which is why it is great to eat it in different ways.
Since I live in the United States, I made these today with the sweeter version found here, but they are still delicious with the combination of lime, queso fresco, and chile powder.
The secret to making delicious Mexican street corn is to add the lime juice as soon as the corn is done cooking. That makes it easier to add the mayonnaise, queso fresco and chile powder next.
One tip to make these easier to eat is to stick a long wooden skewers into the end so that you can eat it without getting your hands too messy.
I hope that you enjoy this recipe! Let me know in the comments how it turns out.
Other Authentic Mexican Recipes
- How To Make Authentic Sweet Tamales (3 Different Varieties)
- The Most Delicious and Authentic Chocoflan Recipe
- Hibiscus Tea Recipe (Agua de Jamaica)
- Delicious Mexican Mosaic Gelatin Recipe (Gelatina de Mosaico)
- The Best Churros Recipe with Sweet Piloncillo Dipping Sauce
Mexican Street Corn Recipe
- 8 Corn On the Cob
- 1-2 tbsp lime juice
- 2 tsp salt separated into two portions of 1 tsp.
- 1/2 cup mayonnaise
- 1 cup queso fresco queso cotija also works
- 1/4 cup chili powder
- 1-2 bay leaves
- 1-2 tsp dried thyme If you can find epazote in a Mexican market in the USA, use that instead of the bay leaves and thyme.
- Add 1 teaspoon of salt, bay leaves, and thyme (or epazote if that is what you are using) to boiling water and then add the corn on the cob and cook for approximately 30 minutes.
- Strain the water from the corn and cover each corn on the cob with lime juice and additional teaspoon of salt (you can use more if necessary).
- Cover in mayonnaise and then roll each corn on the cob in the queso fresco and sprinkle with chili powder.