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–+ servings
Mexican Street Corn Off the Cob

Mexican Street Corn Off the Cob (Esquites with Canned Corn)

Melisha Kreppein
Mexican Street Corn Off the Cob is a quick and easy side dish made with canned corn, butter, mayo, lime juice, chili powder, and Cotija cheese. It’s creamy, tangy, and packed with bold flavor, perfect for taco night or any casual gathering.
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Prep Time 15 minutes
Cook Time 5 minutes
Course Side Dish
Cuisine Mexican
Servings 8 servings
Calories 193 kcal

Equipment

  • skillet

Ingredients
  

  • 3 15oz cans sweet whole kernel corn drained
  • 2 tbsp butter unsalted
  • salt to taste
  • 3 tbsp mayonnaise
  • 1 tbsp lime juice fresh squeezed
  • 1 ½ tsp chili powder or tajin
  • ¼ cup Cotija cheese for topping
  • 2 tbsp fresh cilantro chopped for topping

Instructions
 

  • Add the butter to a large skillet over medium heat and let it melt completely.
  • Turn the heat up slightly and add the drained corn. Cook, stirring occasionally, until heated through and some kernels start to get lightly charred.
  • Remove from heat and add salt to taste.
  • Stir in the mayonnaise, lime juice, and 1 teaspoon of chili powder until everything is well coated.
  • Transfer to a serving bowl and top with Cotija cheese, remaining chili powder, and chopped cilantro.

Nutrition

Calories: 193kcalCarbohydrates: 21gProtein: 4gFat: 10gSaturated Fat: 3gCholesterol: 14mgSodium: 355mgPotassium: 202mgVitamin A: 266IUVitamin C: 3mgCalcium: 30mg
Keyword Mexican Street Corn Off the Cob
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