Mexican Street Corn (Party Size)

Summer is ending here in the Midwest and with that comes sooo many end-of-summer parties. I always keep this Mexican Street Corn recipe in my back pocket to bring to parties because it is so easy to make and people love it so much! The other great thing about this dish is that it tastes great warm or cold. I personally like it a little warmed but I also love warm potato salad, don’t shoot me.

There may be a few ingredients for this Mexican Street Corn recipe but it is so quick and easy to make! I always use sweet corn, it’s a must for me. All of my favorite Mexican food that I had growing up always had sweet corn used in it. So now it is my go to if I’m working on a Mexican inspired dish. When you’re ready to cook the dish, grab a large stockpot. I used an 8-quart sized one.  Empty the cans of corn into the pot and add your butter. I use unsalted because I will be adding salt later and the canned corn is already a little salty so I’d rather have less salt and add some slowly later instead of it starting off being overly salted.

Once the butter has melted, turn off the heat and start adding the rest of the ingredients. Add the minced and powdered garlic, chopped cilantro, chopped onion, crema, Tapatio, Tajin, chili powder, lime juice, and crumbly cheese. Finally, salt to taste.

Stir everything together and serve. So yummy!

Enjoy!

Mexican Street Corn (Party Size)

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• Author: Savor Paradise
• Prep Time: 15 mins
• Cook Time: 5 mins
• Total Time: 20 mins
• Yield: 15 1x

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Description

A quick side for those end-of-summer parties. Delicious and full of flavor your friends will be asking for the recipe.

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Ingredients

Scale 1x2x3x

• 6 cans of sweet corn (15.25 oz each)
• 1/2 stick of unsalted butter
• 2 tablespoons of minced garlic
• 1 teaspoon of garlic powder
• 1 cup of chopped fresh cilantro
• 1 yellow onion chopped
• 1 cup of Mexican crema
• 2 tablespoons of Tapatio (Mexican hot sauce)
• 2 tablespoons of Tajin (lime salt)
• 1 tablespoon of chili powder
• 1 half of a lime (squeezed)
• 8oz. of crumbly Mexican cheese (Queso Fresco)

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Instructions

1. Empty corn into a large sauce pan
2. Add butter and cook on medium heat until butter has melted
3. Once butter has melted turn heat off
4. Add the rest of the ingredients, stir well
5. and serve

Notes

This version is made for a hot summer day. If you would like a richer version…swap out the crema for mayo and the queso fresca for cotija cheese

• Category: Side
• Cuisine: Mexican