- Last updated on October 29, 2024
If you need a recipe for an easy and delicious side for your next Taco Tuesday, game day, birthday party, or summer grill out- look no further. Inspired by classic Mexican street corn, this side is one of my favorites for any occasion. It’s sweet, fresh, a little spicy, and just flat-out yummy!
Although traditional Mexican street corn is served on the cob, for this side we’re stripping it off the cob and mixing it with salsa, queso, mayo, and some other extras to make a delicious corn salad. Read on for the recipe for one of my favorite sides ever!
My Favorite Easy Mexican Street Corn Side (Or Dip!)
Inspired by classic Mexican street corn, this side dish is one of my favorites for Taco Tuesday, grill outs, parties, and any occasion, really. Fresh corn pairs perfectly with salsa, cilantro, queso fresco, and more to make a delicious craveable salad that can be served as a side at your next meal or as a dip with chips.
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Servings: 6
Equipment
Ingredients
- 5 ears fresh yellow and white sweet corn (See Note 1 below)
- 2 tbsp salted butter melted
- 1 cup crumbled queso fresco
- ½ cup parmesan cheese (See Note 2 below)
- ¼ cup mayo
- ⅓ cup salsa (homemade or store-bought)
- 1 - 2 tbsp chopped cilantro
- 1 heaping tbsp finely diced sweet onion
- ⅛ tsp salt
- Finely diced fresh or pickled jalapeños to taste (optional- see Note 3 below)
Instructions
- Remove the husk and all silk from your corn, then rinse and dry it.5 ears fresh yellow and white sweet corn
- Grill the corn until it begins to char, watching it closely and turning it frequently to cook all sides evenly. Brush the melted butter on as the corn cooks. When you’re satisfied with the char on your corn, remove it from the grill and wrap it in tin foil to keep it warm. (See Note 4 below)2 tbsp salted butter
- After you’ve finished grilling all your corn, cut it off the cob using a knife or corn peeler (like the one I linked above). This step can be a bit messy, so I like to do it on a kitchen towel. That way you can easily gather all the corn and plop it into a bowl.
- Add the corn, queso fresco, parmesan cheese, mayo, salsa, cilantro, onion, salt, and jalapeños (optional) to a medium mixing bowl. Fold in all the ingredients until just mixed together. Be careful not to overmix as it may create a more pasty consistency than you’d like. You want the queso crumbles to be mixed in evenly but still maintain their shape.1 cup crumbled queso fresco, ½ cup parmesan cheese, ¼ cup mayo, ⅓ cup salsa, 1 - 2 tbsp chopped cilantro, 1 heaping tbsp finely diced sweet onion, ⅛ tsp salt, Finely diced fresh or pickled jalapeños to taste
- Serve as a side to tacos, burgers, or your other favorite summer meal. Or, serve this dish as a Mexican street corn dip with tortilla chips, like I did below. Enjoy!
Notes from the Happy To Be Here Kitchen
Note 1. Corn: I always, always use fresh corn for this recipe. However, feel free to substitute it for canned or frozen corn in a pinch. If you use canned corn, please drain it! (No one wants soupy Mexican street corn.)
Note 2. Parmesan Cheese: Good ol’ Kraft parm in a bottle works just fine for this recipe, but feel free to grate your own parmesan.
Note 3. Add Some More Spice: If you’d like to amp up the spice in this dish, add some finely diced fresh or pickled jalapeños. The amount is up to you, but I’d start with a couple tablespoons.
Note 4. Grilling: For reference, if you’re using a gas grill- I typically grill fresh corn on medium/high heat. Generally, I would suggest cooking the corn quickly and at a higher temperature. If you cook it low and slow it may develop a rubbery consistency. However, the level of char you’d like is up to you!
Did you make this Mexican street corn dip?
How did you like it? Let me know down below! If you’re looking for some other fun Mexican appetizers/snacks, check out my recipes for taco wonton cups and taco egg rolls.
Pin the image below to come back to this recipe later!
