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A bowl of Mexican Street Corn with a cilantro leaf as garnish.

Mexican Street Corn

An easy traditional Mexican corn dish that’s creamy, cheesy, tangy, and spicy good!

  • Total Time: 15 minutes
  • Yield: 4 servings 1x


  • 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


  1. 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.
  2. Turn heat down and simmer for 3 minutes.
  3. Drain corn and reserve the liquid for the next step.
  4. Place corn into a large bowl with 2 tablespoons of the reserved liquid.
  5. Add mayonnaise, cheese, and seasoning, mix well.
  6. Stir in chopped cilantro and the juice of half of the lime if desired into the corn mixture.
  7. 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.
  • Author: Louisiana Woman
  • Prep Time: 10 minutes
  • Cook Time: 5 minutes
  • Category: side dish
  • Method: simmering
  • Cuisine: Mexican

Keywords: Mexican street corn

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