top of page

Simple Street Corn

Prep Time: 10 mins   Baking Time: 0 mins

While there's not too much variation from one Mexican Street Corn to another, I made just a few tweaks and decided to skip roasting the corn (out of complete laziness) and loved the end result. This dish comes with high demands so it's been my go-to for summer barbeques. I hope you enjoy it too!



  • 1 bag frozen corn

  • 1 red pepper dice

  • 1 green pepper diced

  • 1 bunch of scallions chopped fine

  • 1 large bunch cilantro

  • ~1/3 c Cotija cheese or queso fresco grated (I just scrape it with a fork)

  • Salt, pepper

  • 2 tsp+ paprika, 2 tsp+, 2 tsp + chili powder

For the Dressing:

  • ~1/3 c mayo (I love @chosenfoods avocado mayo)

  • ~1/3 c sour cream or Greek yogurt

  • Juice from 1/2-1 lime (depending how juicy)

  • Salt, pepper

  • tsp+ paprika, tsp+ chili powder


  1. Chop & combine all of the ingredients in a large bowl. (No need to thaw the corn if making ahead of time).

  2. Make the dressing then fold into the mixture.

  3. Toss until well coated.

  4. Add a little more cojita cheese to top along with some cilantro.

  5. Serve chilled with chips as a dip or as a side.

  6. ENJOY!

bottom of page