Street Corn off the Cob – Easy and a Crowd Pleaser

Over the last seven years, we have lived in six different homes and in four different states. We have moved five different times and had four babies. It’s been a wild few years! Out of all of those places we have lived, though, I have to say that Texas had BY FAR the best food of all. I am constantly trying to recreate the things that I had there, and I am still trying to figure out how to make most of them like they do. Street corn is one of those things that I just had to have a great recipe for, so here is my recipe for Street Corn off the Cob!

A couple things to know about making my Street Corn off the Cob:

When I have corn on the cob, I really want it to be fresh local corn. Because corn isn’t really in season yet, I decided to do an off the cob street corn using frozen corn, but this recipe will be even better when summer rolls around and I start using that sweet Missouri corn! Typically, street corn uses Cotija cheese. If you are having a hard time finding that in your grocery store, fresh grated parmesan can be used instead. This is going to taste delicious either way.

This corn would be great to serve at a get-together. The recipe can easily be doubled or more than that, and it can easily be reheated. If you want to spice it up a little, you could also add some diced jalapeño. Just sauté the jalapeño for a couple minutes before adding the corn. Please let me know what you think of this recipe, and enjoy!

A great skillet is so important to have! If you do not have a cast iron skillet, I definitely recommend that you invest in one. This skillet is a great one to start with.

Street Corn Off the Cob

This Street Corn off the Cob is incredibly easy to make, flavorful and a real crowd pleaser!
Cook Time10 minutes
Total Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: cheese, cojita, corn, creamy, easy, mexican, quick, side dish, vegetarian
Servings: 4 people
Calories: 340kcal


  • 4 cups corn fresh or frozen
  • 1 tbsp olive oil
  • salt and pepper to taste
  • 1/4 cup cilantro chopped
  • 2 tbsp mayonaise
  • 1/2 cup sour cream
  • 1 lime juiced
  • 1/2 tsp garlic powder
  • 1/4 tsp Cayene pepper optional
  • 1/2 cup grated Cotija or parmesan
  • 1 tbsp cumin


  • Heat a large skillet over high heat.  Add oil and corn and cook the corn, stirring frequently, until some of the corn begins to char.  
  • Transfer the corn to a large bowl, and add all of the other ingredients.  Mix well.  Serve warm and enjoy!


Sodium: 281mg | Calcium: 143mg | Vitamin C: 11mg | Vitamin A: 797IU | Sugar: 9g | Fiber: 4g | Potassium: 415mg | Cholesterol: 35mg | Calories: 340kcal | Saturated Fat: 8g | Fat: 21g | Protein: 9g | Carbohydrates: 36g | Iron: 2mg

If you like this recipe, you may also like my Summer Shrimp Salad, Summer Corn Chowder or my Spicy Corn, Zucchini and Tomato Salad.

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