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  • Writer's pictureNisha

Mexican Street Corn


  • 1 bag of frozen corn or 6 ears fresh corn on the cob, husked

  • 1/2 tbsp - Vegetable oil

  • 2-3 tbsp - sour cream

  • 2-3 tbsp - mayonnaise

  • 1 tsp - chili powder

  • Cayenne pepper (to taste)

  • 1 tbsp - lime juice (fresh is best)

  • Salt and pepper, to taste

  • 1/4 cup fresh cilantro (chopped)

  • 1/4 cup crumbled queso fresco


  1. Preheat grill or grill pan on high heat. (If using cob, brush corn with vegetable oil.) Heat oil in pan then add corn. Grill corn for about 2-3 minutes, until slightly charred on all sides.

  2. In a medium bowl, combine corn kernels, sour cream, mayonnaise, chili powder, cayenne and lime juice. Garnish with cilantro and queso fresco.

  3. Enjoy!

If you're thinking about trying this meal, I'd love to hear all about it. Add to your Instagram in-feed post or stories and tag me @baileyhouse2home and use the hashtags #CookingWithNisha and #BaileyHouse2Home. Feel free to leave a comment below and tell a friend where you found this recipe.

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