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Juicy Street Corn Off the Cob

Juicy Street Corn Off the Cob for Summer BBQ Bliss

Enjoy this Juicy Street Corn Off the Cob, a delightful spin on classic Mexican street food, perfect for summer BBQs.
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Prep Time 5 minutes
Cook Time 15 minutes
Cooling Time 3 minutes
Total Time 23 minutes
Servings: 4 servings
Course: Snacks
Cuisine: Mexican
Calories: 240
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Corn
  • 4 cups Fresh Corn Kernels Opt for bright green husks.
For the Creamy Sauce
  • 1/2 cup Mayonnaise Consider swapping with Greek yogurt for a lighter touch.
  • 2 tablespoons Lime Juice Provides refreshing acidity.
  • 1 teaspoon Chili Powder Adjust to your preference.
For the Toppings
  • 1/2 cup Cotija Cheese Feta works as an alternative.
  • 1/4 cup Chopped Green Onions Chives can also be used.
  • 1/4 cup Chopped Fresh Cilantro Feel free to omit if you dislike cilantro.
For Cooking
  • 2 tablespoons Butter Essential for charring the corn.

Equipment

  • cast-iron skillet

Method
 

Step‑by‑Step Instructions
  1. Heat a cast iron skillet over medium-high heat and add butter until melted and bubbling.
  2. Add fresh corn kernels in a single layer and cook for 10-15 minutes, stirring occasionally.
  3. Transfer to a bowl and let cool for 2-3 minutes.
  4. Mix in mayonnaise, cotija cheese, lime juice, chili powder, and chopped green onions until combined.
  5. Taste and adjust seasoning with salt and pepper.
  6. Serve warm, garnishing with additional cotija cheese and cilantro if desired.

Nutrition

Serving: 1cupCalories: 240kcalCarbohydrates: 30gProtein: 6gFat: 12gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 350mgPotassium: 200mgFiber: 3gSugar: 5gVitamin A: 400IUVitamin C: 20mgCalcium: 120mgIron: 1mg

Notes

Store leftovers in an airtight container for up to 3 days. It can also be frozen for up to 3 months.

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