An easy traditional Mexican corn dish that’s creamy, cheesy, tangy, and spicy good!
- 3 cups (14 ounces) of frozen cut corn plus 2 cups of water or 2 (15.5-ounce) cans of whole kernel corn, undrained
- 2 bay leaves, dried
- 2 tablespoons reserved liquid
- 1/2 cup mayonnaise
- 1/4 cup powdered parmesan cheese
- 1 tablespoon taco seasoning, or 3/4 teaspoon chili powder or 1 teaspoon Tajin Clasico chili-lime seasoning
- 1 lime, sliced into wedges, optional
- chopped cilantro leaves, optional
- Add corn, water if you are using frozen corn or the liquid from the canned corn, and bay leaves together into a medium-sized pot, and bring them to a boil under medium heat.
- Turn heat down and simmer for 3 minutes.
- Drain corn and reserve the liquid for the next step.
- Place corn into a large bowl with 2 tablespoons of the reserved liquid.
- Add mayonnaise, cheese, and seasoning, mix well.
- Stir in chopped cilantro and the juice of half of the lime if desired into the corn mixture.
- Garnish with chopped cilantro leaves and the rest of the lime slices.
- You can omit the seasoning altogether for a milder dish.
- For more lime taste, squeeze the juice from the rest of the lime slices over the corn.
- Make individual servings in a cup with desired seasonings and garnishes.
- Use roasted corn for a richer corn flavor.
- Make a paste with the last 6 ingredients to brush onto cooked corn on the cob.
- Store in a covered container in the refrigerator.
- Serve cold with chips for a dip or warm to serve again.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: side dish
- Method: simmering
- Cuisine: Mexican
Keywords: Mexican street corn