We love to order restaurant Mexican Street Corn but have been so happy to discover we can make street corn at home and it can taste just as good!

Sure, the Tattooed Chef Mexican Street Corn from Costco is delicious, but we’ve tried others ways of making it in our own kitchen, and are excited to share this simple street corn recipe with you.

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All About This Mexican Street Corn Recipe

It tastes just like the real thing! Street vendors in Mexico and in Hispanic communities often make unique cobs of sweet corn known as “elote”. They grill corn on the cob and top it with all sorts of things that we never would have thought of. This recipe takes all of the flavors and ingredients of this street corn and turns it into a skillet salad. Yum!
It’s a crowd pleaser! Mexican street corn is the most delicious thing to bring to backyard barbecues and outdoor summer dinners. The sweet corn, tangy mayo sauce, and crumbly cheese creates a dish that tickles everybody’s taste buds. It’s great for Cinco de Mayo celebrations.
It’s quick and easy to make! My version of Mexican street corn doesn’t require a hot grill and multiple ingredients. Using frozen sweet corn and already-seasoned chipotle mayo, you can have this entire dish hot and on the table in less than 10 minutes!

Ingredients You’ll Need For Mexican Corn Salad

You’ll be able to find all of the ingredients needed for my Mexican street corn easily at grocery stores.

Ingredients for Mexican Street Corn Laying on Marble Kitchen Counter

1 10 Ounce Bag of Frozen Corn – Although authentic Mexican street corn uses grilled ears of corn, I’ve found that using a bag of frozen corn works just as well, and saves a good deal of hassle! You won’t need to fiddle with the grill or cut the kernels off the cob. You don’t even need to thaw the frozen corn first!
1/2 of One Red Onion – Dice the onion up finely. You want it to be almost indistinguishable from the corn. You’ll enjoy the flavor, but won’t really notice the onion itself.
2 Ounces of Queso Fresco Cheese – This cheese is the perfect topping to a skillet of Mexican street corn. It melts nicely and adds a slightly sour note. You can use other types of crumbly cheeses if that’s what you have on hand, such as feta cheese. It won’t taste quite the same, but it’s nice to use what you have.
4 Tablespoons of Chipotle Mayo – You might be surprised, but mayonnaise is the star of the show in this recipe. It becomes a delicious, tangy sauce. I like to use chipotle mayo because it already has different seasonings mixed in, keeping this recipe extra simple.
1/4 Cup of Cilantro – Chop up fresh cilantro for a light topping on this Mexican-inspired meal.

Mexican Street Corn in White Serving Bowl

How To Make This Easy Mexican Street Corn

My Mexican street corn comes together quickly and easily. There’s no need to fire up the grill or mix up the sauce ingredients separately. The entire recipe takes place in one skillet in a matter of minutes.

Roast corn in a large skillet over medium-high heat until slightly browned. The corn should be frozen when you put it in the skillet. The moisture from the steam will keep the corn soft while the edges start to brown.
Add red onion and sauté for a couple of minutes until softened.
Add chipotle mayo and stir to combine. This will make a delicious crema sauce!
Top with queso fresco and chopped cilantro, and enjoy!

Different Ways To Enjoy Mexican Sweet Corn

This Mexican street corn is the perfect accompaniment to any Tex-Mex meal!

However, don’t hold this great recipe back by viewing it only as a side dish.

There’s more than one way to enjoy it!

Add Meat – To turn this perfect side dish into a Mexican main course, add some meat! Seasoned ground beef, fajita steak strips, or grilled chicken all go well.
Taco Topping – This street corn salad is the perfect addition to the list of taco toppings!
Mexican Dip – If you make the sauce extra creamy (keep reading to learn how!), then you can easily use Mexican street corn as a dip for your favorite tortilla chips.

Mexican Street Corn Served in White Kitchen Bowl

Top Tip For Delicious Mexican Elote Corn

For an extra creamy sauce, add a couple tablespoons of butter when you stir in the mayo!

Mexican Street Corn Served in White Serving Bowl

If you’re cooking this Mexican street corn salad recipe in a cast iron skillet, then just be sure to take the skillet off the heat when you add the butter.

Otherwise, you might smoke up the kitchen! The residual heat of the skillet and the corn will be enough to melt the butter.

Ingredient Swaps And Fresh Flavors To Try

Fresh Corn On the Cob – Although roasted frozen corn in the skillet gives terrific flavor, nothing quite beats a fresh sweet corn cob! If you have the time, brush corn with butter and grill them for a couple minutes on each side until they reach a nice char. Let them cool down, then use a knife to cut off the corn kernels.
Mayo + Seasonings – If you don’t have chipotle mayo on hand, don’t fret! You can enjoy this elote recipe without it. You’ll just need to add in the different flavors that the chipotle mayo includes! Add the same amount of regular mayonnaise, and then a good shake of chili powder and a squeeze of lime juice. You’ll make a mayo sauce that’s similar!
Cotija Cheese – I use queso fresco cheese because it’s easier to find, but traditional elote is topped with cojita cheese! You might need to go to an Hispanic grocery store, but cotija cheese has the perfect blend of texture and taste.
Greek Yogurt – Some people look at this Mexican corn recipe, see mayonnaise on the ingredient list, and go “really??” I wouldn’t suggest skipping it, because it becomes a seasoned, creamy mayo sauce. But if you need to lighten up the calories somewhat, you can get a similar consistency and flavor with Greek yogurt instead.
Black Beans – You wouldn’t find black beans on whole cob Mexican street corn, but when you turn it into a salad, well… the sky’s the limit! Black beans pair really well with this dish.
A Bit More Heat – Do you need more spice? Add more chile powder or cayenne pepper. Chop up a hot green pepper or red peppers, and sprinkle them on top.