Mexican Street Corn

I have previously put this in a blog post but I felt that it is so good it needs it’s own so it will be easier to find! I love Mexican food, I love all the flavors and smells of it. I could eat it for every single meal…ok maybe not breakfast! I’ve used this recipe with just chips, mixed it with a Spanish rice, eat it alone or put it over street tacos! Doesn’t matter which way you eat it, it’s delicious! Give it a try and let me know if you liked it!!!


1 1/2 cups corn

1 Jalapeno

1/2 tsp chili powder

1/2 tsp salt

1/2 lime

2 Tbsp fresh cilantro, chopped

2 oz Cotija cheese


Finely dice the jalapeño pepper. Remove the ribs and seeds for a mild heat or keep them in for more of a kick.

Add all of the ingredients to a small bowl and mix. Season to taste as needed. Refrigerate until chilled, approximately 30 minutes. This salsa is the best the same day as the corn tends to dry out if made too far in advance. You can correct this by adding more lime or a little water to freshen it up again!

Check out this Mexican Street Corn Salad Recipe I made and we loved it!

Mexican Street Corn Salad

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  • I made this tonight. I didn’t have cilantro so I added some red onion. It was still delicious. I’ll make sure to try it with cilantro soon.

  • Ok so made this for our dinner tonight it is 11:45am. My super picky 9 year old can’t stay out of it. While I was making it he goes ew I don’t like that, I don’t like that either, then I had him taste it and he loves it. So so so good. Thank you.