A creamy, spicy, cheesy bowl of deliciousness. What’s not to love about Mexican Street Corn?
Traditionally, Mexican Street Corn also called Elotes, is served on the cob covered in a creamy chili sauce with some cheese and lime juice. Mexican Street Corn is messy, but it’s totally worth it.
Since it’s not corn on the cob season, I used frozen corn to make my Elotes. That meant, taking all of the flavors of Traditional Mexican Street Corn, and making it into a kid-friendly side dish that goes great with any Mexican inspired dinner like tacos!
It’s quick and easy to make too, which is always a bonus with kids, and life! And best of all, this version of Mexican Street Corn can be served cold. If serving cold, stir in the queso fresco and cilantro after it cools.
If you can’t find queso fresco; it’s usually with the soft cheese in the cheese case with other shredded cheeses, near the feta cheese, then cojita cheese is a good substitution. And if all else fails, I like goat cheese!
3 cups frozen corn
1/2 jalapeño, minced
1/2 red onion, minced
2 tbsp fresh cilantro, minced
1 clove garlic, minced
1 tbsp cream cheese
2 tbsp cream
1 tbsp butter
1 tbsp taco seasoning
1/8-1/4 cup queso fresco
1 lime, juiced
In a medium pot over medium-high heat add butter and heat until shimmering. Add onion and jalapeño and taco seasoning to pot and cook until soft and translucent – about 5 minutes. Stir in garlic and cook until fragrant – about 30 seconds.
Lower heat to medium-low and add corn. Cook, stirring frequently until corn is warmed through – about 3 more minutes. Add cream cheese and cream. Cook over medium heat for 2 more minutes, stirring frequently.
Remove from heat and gently fold in cilantro, lime juice and queso fresco. Serve warm or cold as a salad.