Mexican Street Corn

Serves: 4

Total Time: 20 minutes

Prep Time: 10 minutes



-4 cups corn (about 5 ears), cut from the cob

-1 tbsp olive oil

-1/2 red bell pepper chopped

-1/2 small red onion finely chopped

-1/2 cup fresh cilantro chopped

-6 green onions chopped

-1/2 avocado chopped

-4 tbsp lime juice (from about 2 limes)

-1/2 tsp cumin ground

-1/2 tsp smoked paprika

-1/4 tsp black pepperground

-1/4 tsp salt

-2 tbsp sour cream (or yogurt)

-2 tbsp mayonnaise

-1/2 cup cotija cheese (or feta), crumbled



  1. Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  2. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we're using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
  3. Transfer the corn to a large bowl and let it cool for a couple minutes.
  4. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  5. To serve garnish with additional cheese and cilantro, if preferred.


Credit: Jo Cooks