Hey there, corn lovers! Have you ever tasted that incredible street corn from a summer festival and wished you could recreate that magic at home? We’ve gathered 26 irresistible street corn recipes that bring those vibrant, zesty flavors straight to your kitchen. From quick weeknight dinners to backyard BBQ stars, these dishes are guaranteed to become your new go-to favorites. Let’s dive in and get cooking!
Classic Mexican Street Corn
Finally, let’s tackle that irresistible Mexican street corn you’ve been craving—it’s simpler to make at home than you might think, and I’ll walk you through each step so you can achieve that perfect charred, creamy result every single time.
Ingredients
– 4 ears of fresh corn, husks removed
– A couple of tablespoons of mayonnaise
– A generous squeeze of lime juice from one lime
– A handful of crumbled cotija cheese
– A sprinkle of chili powder
– A small handful of chopped fresh cilantro
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates to prevent sticking.
2. Place the ears of corn directly on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until the kernels are charred in spots and tender.
3. Remove the corn from the grill and let it cool just enough to handle, about 2 minutes.
4. Brush each ear of corn evenly with the mayonnaise, using a pastry brush for a thin, consistent layer.
5. Squeeze the lime juice directly over the corn, aiming for even coverage to balance the richness.
6. Sprinkle the crumbled cotija cheese generously over each ear, pressing lightly so it adheres.
7. Dust the corn with chili powder to your preferred level of heat, starting with a light coating.
8. Finish by scattering the chopped cilantro over the top for a fresh, herbal note.
Really, the magic here is in the contrast: the smoky, sweet corn pairs with the tangy lime and creamy cheese, creating a party in your mouth. Try serving it alongside grilled meats or chopping the kernels off to toss into a vibrant summer salad for a fun twist.
Cheesy Baked Street Corn Casserole
Baking this cheesy street corn casserole brings the vibrant flavors of a summer fair right to your dinner table, with minimal effort required. Let me walk you through each simple step to create this crowd-pleasing side dish that’s perfect for potlucks or weeknight meals. You’ll be amazed at how easily it comes together, even if you’re new to cooking.
Ingredients
– 4 cups of frozen corn kernels (no need to thaw)
– A generous 1/2 cup of mayonnaise
– A heaping 1/2 cup of sour cream
– 1 cup of crumbled cotija cheese
– 1/2 cup of shredded Monterey Jack cheese
– A couple of minced garlic cloves
– A big squeeze of lime juice (about 2 tablespoons)
– A sprinkle of chili powder (around 1 teaspoon)
– A pinch of smoked paprika (about 1/2 teaspoon)
– A splash of hot sauce (optional, but nice)
– A handful of chopped fresh cilantro
– Salt to season
Instructions
1. Preheat your oven to 375°F to ensure it’s ready when your casserole is assembled.
2. In a large mixing bowl, combine the frozen corn, mayonnaise, sour cream, cotija cheese, minced garlic, lime juice, chili powder, smoked paprika, hot sauce (if using), and chopped cilantro.
3. Mix everything thoroughly with a spatula until the corn is evenly coated with the creamy mixture. Tip: Don’t overmix—just fold until combined to keep the texture light.
4. Transfer the mixture to a greased 9×13-inch baking dish, spreading it out into an even layer.
5. Sprinkle the shredded Monterey Jack cheese evenly over the top of the corn mixture.
6. Bake in the preheated oven for 25–30 minutes, or until the cheese is fully melted and the edges are bubbling slightly. Tip: Check at the 20-minute mark—if the top isn’t golden yet, broil for 1–2 minutes at the end for a nice crisp.
7. Remove the casserole from the oven and let it rest for 5–10 minutes before serving. Tip: Resting allows the flavors to meld and makes it easier to scoop.
Kick back and enjoy this casserole warm, where the creamy, tangy base contrasts beautifully with the sweet corn and slightly crisp cheese topping. For a fun twist, serve it alongside grilled meats or scoop it into tortilla chips for a dip-like experience that’ll have everyone coming back for more.
Spicy Grilled Street Corn on the Cob
Wondering how to recreate that incredible street fair corn at home? Let’s walk through making perfectly charred, flavor-packed spicy grilled corn together, step by step. This method ensures you get that signature smoky-sweet-spicy balance every single time.
Ingredients
– 4 ears of fresh corn, husks on
– A couple of tablespoons of mayonnaise
– A good squeeze of lime juice from one lime
– A generous sprinkle of chili powder
– A handful of crumbled cotija cheese
– A small handful of chopped fresh cilantro
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. Carefully peel back the corn husks without detaching them, then remove all the silk threads completely.
3. Pull the husks back up over the corn kernels to protect them during initial grilling.
4. Place the husk-covered corn directly on the grill grates and close the lid.
5. Grill for 15 minutes, turning the corn every 5 minutes with tongs for even cooking.
6. Carefully peel back the husks again and discard them away from the grill.
7. Brush each ear of corn evenly with mayonnaise using a pastry brush.
8. Return the corn directly to the grill grates, now without husks.
9. Grill for 5-7 minutes, turning frequently until kernels are lightly charred in spots.
10. Remove corn from grill and immediately squeeze fresh lime juice over each ear.
11. Sprinkle chili powder evenly over the corn while it’s still warm.
12. Generously coat each ear with crumbled cotija cheese, pressing gently so it sticks.
13. Finish with a scattering of fresh chopped cilantro over the top.
Outstandingly creamy from the mayo coating and tangy from the lime, this corn delivers a satisfying crunch with each smoky, charred kernel. The spicy chili powder and salty cotija create layers of flavor that make this perfect for backyard gatherings or as a bold side to grilled meats. Try serving it with extra lime wedges for those who want an extra zing!
Street Corn Salad with Avocado
Zesty and vibrant, this street corn salad brings all the flavors of Mexican street food right to your kitchen. We’ll walk through each step methodically so you can create this refreshing dish with confidence. Let’s begin with gathering our ingredients before diving into the preparation process.
Ingredients
– 4 ears of fresh corn, husks removed
– 1 ripe avocado, pitted and diced
– 1/4 cup of mayonnaise
– A couple of tablespoons of sour cream
– 1 lime, juiced (about 2 tablespoons)
– 1/4 cup of crumbled cotija cheese
– A generous sprinkle of chili powder
– A small handful of fresh cilantro, chopped
– 1/4 cup of finely diced red onion
– A splash of olive oil
– Salt to season
Instructions
1. Preheat your grill to medium-high heat, around 400°F, and lightly brush the corn ears with olive oil.
2. Place the corn directly on the grill grates and cook for 10-12 minutes, turning every 2-3 minutes until kernels are slightly charred and tender.
3. Transfer the grilled corn to a cutting board and let it cool for 5 minutes until safe to handle.
4. Hold each corn cob upright and use a sharp knife to carefully slice downward, removing all kernels into a large mixing bowl.
5. Add the diced avocado, red onion, and chopped cilantro to the bowl with the corn.
6. In a small separate bowl, whisk together the mayonnaise, sour cream, and lime juice until smooth and well combined.
7. Pour the dressing over the corn mixture and gently toss everything together with a large spoon.
8. Sprinkle in the crumbled cotija cheese and a generous dusting of chili powder, then fold gently to distribute evenly.
9. Season with salt, starting with 1/4 teaspoon, then taste and add more if needed.
10. Cover the bowl with plastic wrap and refrigerate for at least 15 minutes to allow flavors to meld.
Delightfully creamy with a smoky crunch from the grilled corn, this salad offers a perfect balance of tangy and savory notes. Serve it as a standalone lunch or alongside grilled meats for a complete meal that’s both satisfying and refreshing.
Easy Elote Dip
Very few appetizers capture the vibrant spirit of Mexican street food as effortlessly as this creamy, zesty dip. Versatile and incredibly simple to prepare, it transforms a few humble ingredients into a crowd-pleasing centerpiece for any gathering. Let’s walk through each step together to create this flavorful masterpiece.
Ingredients
– 4 cups of frozen corn kernels
– 1/2 cup of mayonnaise
– 1/2 cup of sour cream
– A generous 1/2 cup of crumbled cotija cheese
– A couple of tablespoons of freshly squeezed lime juice
– 1 teaspoon of chili powder
– 1/4 teaspoon of garlic powder
– A big pinch of salt
– A small handful of chopped fresh cilantro
Instructions
1. Preheat your oven to 375°F to ensure it’s ready for baking.
2. Spread the 4 cups of frozen corn kernels in a single layer on a baking sheet.
3. Roast the corn in the preheated oven for 20–25 minutes, until you see some kernels turning a light golden brown and they smell fragrant.
4. Transfer the hot, roasted corn to a large mixing bowl.
5. Add the 1/2 cup of mayonnaise, 1/2 cup of sour cream, and 1/2 cup of crumbled cotija cheese to the bowl.
6. Squeeze in the juice from fresh limes until you have about 2 tablespoons.
7. Sprinkle in 1 teaspoon of chili powder, 1/4 teaspoon of garlic powder, and a big pinch of salt.
8. Stir all the ingredients together until they are fully combined and creamy.
9. Gently fold in the handful of chopped fresh cilantro just until distributed.
10. Taste the dip and adjust the salt or lime juice if needed for a balanced flavor.
11. Transfer the dip to a serving bowl and let it sit for 5 minutes to allow the flavors to meld.
What makes this dip so irresistible is the contrast between the creamy base and the slightly charred, sweet corn kernels. The tangy lime and salty cotija cheese create a bright, savory flavor that pairs wonderfully with sturdy tortilla chips or fresh vegetable sticks. For a fun twist, try serving it warm by briefly heating it in the oven before adding the final cilantro garnish.
Vegan Street Corn with Cashew Cream
Often overlooked in vegan cooking, grilled corn transforms into something spectacular when paired with creamy cashew sauce. Our vegan street corn delivers that classic smoky-sweet flavor without any dairy, making it perfect for summer gatherings or a quick weeknight side dish.
Ingredients
– 4 ears of fresh corn, husks removed
– A generous ½ cup of raw cashews, soaked for at least 4 hours
– A couple of tablespoons of fresh lime juice
– A splash of olive oil
– 1 teaspoon of smoked paprika
– A pinch of chili powder
– ½ teaspoon of garlic powder
– A small handful of fresh cilantro, chopped
– A sprinkle of salt
Instructions
1. Preheat your grill to medium-high heat, around 400°F.
2. Drain the soaked cashews and add them to a blender with lime juice, smoked paprika, chili powder, garlic powder, and salt.
3. Blend the mixture on high speed for 60–90 seconds until completely smooth and creamy, scraping down the sides if needed.
4. Brush each ear of corn lightly with olive oil to prevent sticking.
5. Place the corn directly on the grill grates and cook for 10–12 minutes, turning every 2–3 minutes to achieve even char marks.
6. Remove the corn from the grill and let it cool for 2 minutes until safe to handle.
7. Spread the cashew cream evenly over each ear of corn using a pastry brush or spoon.
8. Sprinkle the chopped cilantro over the top for a fresh finish.
Notably creamy with a subtle smoky kick, this corn boasts a satisfying contrast between the charred kernels and velvety sauce. Try serving it alongside grilled vegetables or crumbling some tortilla chips over the top for added crunch—it’s a crowd-pleaser that even non-vegans will adore.
Smoky Street Corn Pasta
Cooking a memorable pasta dish doesn’t require fancy techniques—just a few simple steps and quality ingredients. Smoky street corn pasta brings together summer’s sweetest corn with creamy, spicy flavors in a comforting bowl that’s perfect for weeknights or casual gatherings. Let me walk you through each step to create this vibrant dish with confidence.
Ingredients
– 8 ounces of dried pasta
– 4 ears of fresh corn
– 2 tablespoons of olive oil
– 1 small yellow onion
– 2 cloves of garlic
– 1/2 cup of mayonnaise
– 1/4 cup of crumbled cotija cheese
– 1 tablespoon of chili powder
– 1 lime
– A handful of fresh cilantro
– A pinch of salt
Instructions
1. Bring a large pot of salted water to a rolling boil over high heat.
2. Add 8 ounces of dried pasta to the boiling water and cook for 9–11 minutes, stirring occasionally to prevent sticking, until al dente (tender but firm to the bite).
3. While the pasta cooks, shuck 4 ears of fresh corn and cut the kernels off the cobs using a sharp knife.
4. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
5. Add the corn kernels and cook for 5–7 minutes, stirring frequently, until they develop charred spots and smell sweetly toasted.
6. Dice 1 small yellow onion and mince 2 cloves of garlic while the corn cooks.
7. Push the corn to one side of the skillet, add the diced onion, and sauté for 3–4 minutes until translucent.
8. Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
9. Drain the cooked pasta, reserving 1/2 cup of the starchy pasta water.
10. Reduce the skillet heat to low and add the drained pasta to the corn mixture.
11. Spoon in 1/2 cup of mayonnaise, 1/4 cup of crumbled cotija cheese, 1 tablespoon of chili powder, and the reserved pasta water, tossing everything until the sauce coats the pasta evenly.
12. Squeeze the juice of 1 lime over the pasta and toss again to combine.
13. Chop a handful of fresh cilantro and stir it into the pasta just before serving.
14. Season with a pinch of salt, tasting and adjusting as needed.
Using fresh corn straight from the cob gives this dish a juicy crunch that contrasts beautifully with the creamy, tangy sauce. The smoky char from the skillet-toasted kernels pairs wonderfully with the bright lime and earthy chili powder, creating a balanced bite every time. For a fun twist, serve it topped with extra cotija and lime wedges for squeezing at the table.
Street Corn Stuffed Peppers
Now, let’s transform those beautiful bell peppers into a fiesta of flavors with this street corn inspired filling. Nothing beats the combination of sweet corn, creamy cheese, and zesty lime coming together in a vibrant edible bowl. Zesty, creamy, and slightly smoky, these peppers offer a wonderful contrast between the tender-crisp pepper shell and the rich, textured filling. Try serving them alongside grilled chicken or crumbling some extra cotija cheese on top for an extra indulgent treat.
Instant Pot Street Corn Soup
Tired of the same old soup recipes? This Instant Pot street corn soup brings all the vibrant flavors of Mexican street corn into a comforting, creamy bowl that comes together in minutes. Think sweet corn, tangy lime, and a hint of spice, all cooked effortlessly under pressure.
Ingredients
– 4 cups of frozen corn kernels
– 1 medium yellow onion, chopped
– 2 cloves of garlic, minced
– 4 cups of vegetable broth
– 1 cup of heavy cream
– 2 tablespoons of olive oil
– Juice from 1 lime
– 1 teaspoon of chili powder
– 1/2 teaspoon of smoked paprika
– A big pinch of salt
– A handful of crumbled cotija cheese
– A couple of fresh cilantro sprigs, chopped
Instructions
1. Set your Instant Pot to “Sauté” mode and heat 2 tablespoons of olive oil until it shimmers, about 2 minutes.
2. Add 1 chopped yellow onion and cook, stirring often, until it turns translucent, about 4–5 minutes.
3. Stir in 2 minced garlic cloves and cook for 30 seconds until fragrant—be careful not to burn it, as this can make the soup bitter.
4. Pour in 4 cups of frozen corn kernels and cook for 2 minutes, stirring to lightly toast the corn and enhance its sweetness.
5. Add 4 cups of vegetable broth, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and a big pinch of salt, scraping the bottom to lift any browned bits for extra flavor.
6. Secure the lid, set the valve to “Sealing,” and pressure cook on “High” for 5 minutes—the soup will thicken slightly as the corn softens.
7. Once done, carefully quick-release the pressure by turning the valve to “Venting” until the float valve drops.
8. Stir in 1 cup of heavy cream and the juice from 1 lime, blending gently to avoid curdling the cream.
9. For a smoother texture, use an immersion blender directly in the pot to purée half the soup, leaving some corn chunks for variety.
10. Ladle the soup into bowls and top with a handful of crumbled cotija cheese and a sprinkle of chopped fresh cilantro.
Fresh from the pot, this soup is luxuriously creamy with a subtle smokiness from the paprika and a zesty kick from the lime. Serve it with crispy tortilla strips for crunch or alongside a grilled cheese sandwich to soak up every last drop.
Street Corn Tacos with Lime Crema
Ready to transform classic street corn into incredible tacos? These Street Corn Tacos with Lime Crema combine smoky charred corn, creamy sauce, and warm tortillas for a fresh, satisfying meal that’s perfect for weeknights or casual gatherings. Let’s walk through each step together so you can recreate this restaurant-worthy dish at home.
Ingredients
– 4 ears of fresh corn, husks removed
– 1 tablespoon of olive oil
– 1/2 cup of mayonnaise
– 1/4 cup of sour cream
– Juice of 1 lime (about 2 tablespoons)
– 1/4 cup of crumbled cotija cheese
– 1/4 cup of chopped fresh cilantro
– 1/2 teaspoon of chili powder
– 8 small corn tortillas
– A pinch of salt
Instructions
1. Preheat your grill or a grill pan to medium-high heat (about 400°F).
2. Brush the corn ears evenly with 1 tablespoon of olive oil.
3. Place the corn on the grill and cook for 10–12 minutes, turning every 2–3 minutes, until kernels are charred in spots. Tip: Listen for a slight sizzle—this means the grill is hot enough for a good sear.
4. Remove the corn from the grill and let it cool for 5 minutes until safe to handle.
5. Hold each corn cob upright on a cutting board and carefully slice downward with a knife to remove the kernels.
6. In a medium bowl, whisk together 1/2 cup mayonnaise, 1/4 cup sour cream, and juice of 1 lime to make the lime crema.
7. Stir the charred corn kernels, 1/4 cup crumbled cotija cheese, 1/4 cup chopped cilantro, 1/2 teaspoon chili powder, and a pinch of salt into the lime crema until well combined.
8. Warm the 8 corn tortillas on the grill or in a dry skillet for 30 seconds per side until pliable. Tip: Keep tortillas warm by wrapping them in a clean kitchen towel.
9. Spoon the corn mixture evenly into the center of each warm tortilla.
10. Drizzle any remaining lime crema over the filled tacos. Tip: For extra flavor, sprinkle additional cotija cheese and cilantro on top just before serving.
Each bite delivers a creamy, tangy crunch from the charred corn and lime crema, balanced by the soft warmth of the tortillas. Enjoy these tacos immediately with extra lime wedges for squeezing, or pair them with a simple cabbage slaw for added freshness and texture.
Crispy Street Corn Fritters
You’re about to make the most irresistible street-style snack right in your own kitchen. These crispy corn fritters capture all the vibrant flavors of Mexican street corn in a golden, bite-sized package that’s perfect for dipping, snacking, or serving as a crowd-pleasing appetizer.
Ingredients
– 2 cups of fresh or frozen corn kernels (thawed if frozen)
– 1 cup of all-purpose flour
– 2 large eggs
– 1/4 cup of milk
– 1/2 cup of crumbled cotija cheese
– 2 tablespoons of mayonnaise
– 1 teaspoon of chili powder
– 1/2 teaspoon of garlic powder
– A generous pinch of salt
– A splash of vegetable oil for frying
– 1 tablespoon of chopped fresh cilantro
– 1 lime, cut into wedges
Instructions
1. Combine the corn kernels, flour, eggs, milk, cotija cheese, mayonnaise, chili powder, garlic powder, and salt in a large mixing bowl.
2. Mix everything together until just combined, being careful not to overmix the batter.
3. Heat about 1/4 inch of vegetable oil in a large skillet over medium heat until it reaches 350°F.
4. Test the oil temperature by dropping a tiny bit of batter in – it should sizzle immediately and float to the surface.
5. Use a tablespoon to carefully drop portions of batter into the hot oil, leaving space between each fritter.
6. Fry the fritters for 2-3 minutes until the bottoms are golden brown and crispy.
7. Flip each fritter using a slotted spoon and cook for another 2-3 minutes until both sides are evenly browned.
8. Remove the cooked fritters from the oil and transfer them to a paper towel-lined plate to drain excess oil.
9. Repeat the frying process with the remaining batter, making sure to maintain the oil temperature between batches.
10. Sprinkle the hot fritters with chopped cilantro and serve immediately with lime wedges for squeezing over the top.
These fritters emerge with a satisfyingly crisp exterior that gives way to a tender, corn-packed interior. The combination of creamy cotija cheese and zesty chili powder creates that authentic street corn flavor profile we all love. Try serving them with a creamy dipping sauce or crumbling them over salads for an unexpected crunch that elevates any meal.
Southwest Street Corn Quinoa Bowl
Perfect for busy weeknights, this Southwest Street Corn Quinoa Bowl brings together smoky, creamy, and zesty flavors in one satisfying meal. Preparing this dish is straightforward if you follow each step carefully, ensuring every component comes together harmoniously.
Ingredients
- 1 cup of quinoa
- 2 cups of water
- 2 ears of corn, kernels cut off
- 1 tablespoon of olive oil
- 1/4 cup of mayonnaise
- a couple of tablespoons of lime juice
- a sprinkle of chili powder
- a handful of crumbled cotija cheese
- a splash of hot sauce
- a small bunch of chopped cilantro
Instructions
- Rinse the quinoa under cold water in a fine-mesh strainer for 1 minute to remove any bitterness.
- Combine the rinsed quinoa and 2 cups of water in a medium saucepan.
- Bring the mixture to a boil over high heat, then reduce the heat to low, cover, and simmer for 15 minutes until the water is fully absorbed.
- Remove the saucepan from the heat and let the quinoa sit, covered, for 5 minutes to steam and fluff up.
- Heat 1 tablespoon of olive oil in a skillet over medium-high heat until it shimmers.
- Add the corn kernels to the skillet and cook for 5-7 minutes, stirring occasionally, until they are lightly charred and tender.
- Transfer the cooked corn to a large mixing bowl.
- Add the cooked quinoa to the bowl with the corn.
- Stir in 1/4 cup of mayonnaise until the mixture is evenly coated.
- Squeeze in a couple of tablespoons of lime juice for brightness.
- Sprinkle chili powder over the bowl to taste, starting with 1/2 teaspoon for mild heat.
- Fold in a handful of crumbled cotija cheese, reserving some for garnish.
- Add a splash of hot sauce, adjusting to your preferred spice level.
- Mix in the chopped cilantro just before serving to keep it fresh.
Unbelievably creamy and smoky, this bowl boasts a delightful contrast between the fluffy quinoa and charred corn. For a fun twist, serve it in toasted tortilla bowls or top with grilled shrimp for extra protein, making it a versatile centerpiece for any gathering.
Creamy Street Corn Risotto
Ever find yourself craving the smoky, creamy flavors of Mexican street corn but wanting something more substantial than a cob? This creamy street corn risotto transforms those classic elote flavors into a comforting, restaurant-worthy dish you can make at home. Let’s walk through each step together to create this creamy, dreamy meal.
Ingredients
- 1 cup of Arborio rice
- 4 cups of chicken broth, kept warm
- 2 ears of fresh corn, kernels cut off
- 1 small yellow onion, finely diced
- 2 cloves of garlic, minced
- A couple tablespoons of olive oil
- A splash of white wine (about 1/4 cup)
- 1/2 cup of grated cotija cheese
- 1/4 cup of heavy cream
- 2 tablespoons of mayonnaise
- 1 lime, juiced
- 1 teaspoon of chili powder
- A handful of fresh cilantro, chopped
Instructions
- Heat the olive oil in a large, heavy-bottomed pot over medium heat until shimmering.
- Add the diced onion and cook for 5-7 minutes, stirring occasionally, until translucent and softened.
- Stir in the minced garlic and cook for 1 minute until fragrant.
- Add the Arborio rice and toast for 2 minutes, stirring constantly, until the edges look slightly translucent. Tip: Toasting the rice helps it absorb liquid better and prevents mushiness.
- Pour in the white wine and cook, stirring, until the liquid is fully absorbed, about 2 minutes.
- Add 1 cup of warm chicken broth and stir continuously until the liquid is almost completely absorbed, about 5-7 minutes.
- Repeat adding broth 1 cup at a time, stirring constantly and waiting for absorption before adding more, for about 20-25 minutes total.
- When the rice is creamy but still al dente, stir in the fresh corn kernels and cook for 3 minutes until tender-crisp.
- Remove the pot from heat and stir in the heavy cream, mayonnaise, and cotija cheese until smooth and creamy. Tip: Removing from heat before adding dairy prevents curdling.
- Squeeze in the fresh lime juice and sprinkle with chili powder, stirring to combine.
- Fold in the chopped cilantro just before serving. Tip: Adding herbs at the end preserves their fresh flavor and bright color.
Creating this dish yields a luxuriously creamy risotto with pops of sweet corn and tangy lime. The cotija cheese adds a salty bite that perfectly balances the rich cream base. Consider topping with extra chili powder and grilled shrimp for a complete meal that transports you straight to a summer street fair.
Street Corn Nachos with Jalapeño
Now, let’s transform classic nachos into something extraordinary with this street corn-inspired version. Nothing beats the combination of smoky grilled corn, creamy toppings, and crunchy chips for your next game day or casual dinner. You’ll be amazed how simple ingredients create such vibrant flavors.
Ingredients
– A bag of sturdy tortilla chips (about 8 cups)
– 2 ears of fresh corn, kernels cut off
– A couple of jalapeños, thinly sliced (remove seeds if you prefer less heat)
– 1 cup of shredded Monterey Jack cheese
– ½ cup of crumbled cotija cheese
– ¼ cup of mayonnaise
– A big squeeze of fresh lime juice (about 2 tablespoons)
– A sprinkle of chili powder (about 1 teaspoon)
– A handful of chopped fresh cilantro
– A drizzle of hot sauce (optional, but recommended)
Instructions
1. Preheat your oven to 375°F to ensure even melting and crisping.
2. Spread the tortilla chips in a single layer on a large baking sheet.
3. In a medium bowl, toss the corn kernels with 1 teaspoon of chili powder.
4. Heat a skillet over medium-high heat and cook the seasoned corn for 5-7 minutes, until slightly charred and tender.
5. Sprinkle half of the Monterey Jack cheese evenly over the tortilla chips.
6. Scatter the cooked corn and half of the jalapeño slices over the cheese layer.
7. Top with the remaining Monterey Jack cheese and cotija cheese.
8. Bake for 8-10 minutes, until the cheese is fully melted and bubbly.
9. While baking, whisk together the mayonnaise and lime juice in a small bowl until smooth.
10. Remove the nachos from the oven and immediately drizzle the lime-mayo mixture over the top.
11. Garnish with the remaining jalapeño slices, chopped cilantro, and a drizzle of hot sauce if using.
12. Let the nachos rest for 2 minutes before serving to allow the toppings to set.
Unbelievably, these nachos achieve the perfect balance of creamy, crunchy, and spicy in every bite. The charred corn adds smoky sweetness that contrasts beautifully with the tangy lime-mayo and sharp cotija cheese. For a fun twist, serve them straight from the baking sheet with extra lime wedges for squeezing over individual portions.
Roasted Garlic Street Corn Flatbread
Making this roasted garlic street corn flatbread is simpler than you might think, and the results are absolutely worth the minimal effort. We’ll walk through each step methodically, ensuring even beginner cooks can achieve that perfect crispy-chewy flatbread base topped with smoky, creamy corn. Follow along carefully and you’ll be enjoying restaurant-quality flatbread in under 30 minutes.
Ingredients
- 1 pre-made pizza dough ball (about 1 pound)
- 2 ears of fresh corn
- 3 tablespoons mayonnaise
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 4 cloves garlic, peeled
- 1 tablespoon olive oil
- A generous pinch of salt
- A couple of cracks of black pepper
Instructions
- Preheat your oven to 425°F and place a baking sheet inside to heat up.
- Place the 4 peeled garlic cloves on a small piece of foil, drizzle with 1 teaspoon olive oil, wrap tightly, and roast for 15 minutes until soft and golden.
- While garlic roasts, shuck the 2 ears of corn and brush them with the remaining olive oil.
- Place corn directly on oven rack and roast for 12-15 minutes, turning once, until kernels are lightly charred in spots.
- Remove corn and garlic from oven, let cool until handleable, then slice kernels off cobs into a medium bowl.
- Mash the roasted garlic into a paste and mix into the corn along with 3 tablespoons mayonnaise, 1 tablespoon lime juice, 1 teaspoon chili powder, and a generous pinch of salt.
- Stretch the pizza dough ball into a 12-inch oval on a floured surface, then carefully transfer to the preheated baking sheet.
- Bake the naked dough for 8 minutes until puffed and lightly golden around the edges.
- Spread the corn mixture evenly over the par-baked crust, leaving a 1-inch border.
- Sprinkle 1/4 cup crumbled cotija cheese over the corn mixture.
- Return to oven and bake for 6-8 more minutes until crust is golden brown and cheese is slightly melted.
- Remove from oven and immediately top with 2 tablespoons chopped cilantro and a couple of cracks of black pepper.
After baking, you’ll notice the flatbread develops a wonderfully crisp bottom while staying tender inside, with the roasted garlic melding beautifully with the sweet charred corn. The cotija cheese adds salty bursts that contrast perfectly with the creamy corn mixture, making each bite complex and satisfying. Try slicing it into narrow strips for easy appetizer portions, or serve alongside a simple green salad for a complete meal that feels surprisingly gourmet.
Buffalo Street Corn Chicken Skewers
A perfect fusion of spicy buffalo flavor and sweet summer corn, these skewers bring backyard barbecue excitement to any weeknight dinner. Assembling them is straightforward, and the payoff is huge—tender, juicy chicken with a smoky, tangy kick that’s balanced by the sweetness of charred corn. Let’s walk through the process step by step so you can recreate this crowd-pleaser at home.
Ingredients
- 1 pound of boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 ears of fresh corn, shucked and cut into 1-inch rounds
- 1/2 cup of buffalo sauce
- 2 tablespoons of melted butter
- 1/4 cup of crumbled blue cheese
- 2 tablespoons of chopped fresh cilantro
- A couple of wooden skewers, soaked in water for 30 minutes
- A splash of olive oil
- A pinch of salt and black pepper
Instructions
- Soak 8-10 wooden skewers in water for 30 minutes to prevent burning on the grill.
- Preheat your grill to medium-high heat, around 400°F, and lightly oil the grates with a splash of olive oil.
- Thread alternating pieces of chicken and corn onto each skewer, leaving a small gap between items for even cooking.
- Season the skewers evenly with a pinch of salt and black pepper on all sides.
- Place the skewers on the preheated grill and cook for 5-7 minutes until grill marks appear.
- Flip the skewers and cook for another 5-7 minutes, until the chicken reaches an internal temperature of 165°F.
- Brush the skewers generously with the mixture of 1/2 cup buffalo sauce and 2 tablespoons melted butter during the last 2 minutes of grilling.
- Remove the skewers from the grill and let them rest for 3 minutes to allow juices to redistribute.
- Sprinkle with 1/4 cup crumbled blue cheese and 2 tablespoons chopped fresh cilantro before serving.
Mouthwatering and satisfying, these skewers offer a delightful contrast of textures—tender chicken paired with slightly crisp, smoky corn. The bold buffalo flavor mellows beautifully with the creamy blue cheese and fresh cilantro, making them ideal for serving over a bed of quinoa or alongside a cool cucumber salad. For a fun twist, slide the skewered components into warm tortillas with a drizzle of extra buffalo sauce for DIY street-style tacos.
Conclusion
Zesty, vibrant, and endlessly customizable—these street corn recipes bring the fiesta to your kitchen! Whether you’re grilling, roasting, or mixing up a creamy dip, there’s a perfect dish waiting for you. We’d love to hear which recipe becomes your favorite—drop a comment below and don’t forget to share this roundup on Pinterest for more delicious inspiration!
