Mexican Street Corn with Mexican Street Corn Infused Olive Oil

Sweet corn gets a smoky, buttery lift with every turn in the pan, while mayo, cotija, lime, chili powder, and cilantro build that messy, irresistible street-corn flavor everyone reaches for first. The Mexican Street Corn Infused Olive Oil Blend brings roasted corn, chili, and zesty citrus notes into the skillet so the whole dish tastes layered and lively, making it a perfect fit for cookout tables, taco nights, and easy family dinners that still feel special.

Garden Infuzions

Mexican Street Corn with Mexican Street Corn Infused Olive Oil

Charred corn, creamy cotija, and a bright squeeze of lime make this Mexican Street Corn a bold, sunny side that feels right at home next to tacos, grilled mains, or a casual cookout spread.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Servings: 6 people

Course: Appetizers, Side Dishes

Cuisine: Fusion Cuisine, Mexican

Ingredients Equipment Method Notes

Ingredients

  

1x2x3x?

Ingredients

• 4 ears corn husked
• 2 tablespoons Mexican Street Corn Infused Olive Oil Blend
• 2 tablespoons mayonnaise
• 2 tablespoons sour cream
• 1/4 cup cotija cheese crumbled
• 1 tablespoon lime juice
• 1 teaspoon chili powder
• 1/4 teaspoon kosher salt
• 2 tablespoons chopped fresh cilantro
• 1 lime cut into wedges

Equipment

• 1 Large skillet 10-12 inch preferred
• 1 Wooden spoon for stirring
• 1 Cutting board for corn prep
• 1 Chef’s knife for cutting kernels
• 1 Serving bowl for finishing and serving

Method

 

Instructions

1. 1. Cut the corn kernels off the cob, or leave the ears whole if you want to grill and cut later.
2. 2. Heat the Mexican Street Corn Infused Olive Oil Blend in a large skillet over medium-high heat.
3. 3. Add the corn and cook, stirring only occasionally, until the kernels pick up golden spots and a little char, about 6 to 8 minutes.
4. 4. Lower the heat and stir in the mayonnaise, sour cream, lime juice, chili powder, and salt until the corn looks glossy and evenly coated.
5. 5. Fold in the cotija and chopped cilantro, then taste and adjust with a little more lime or chili powder if needed.
6. 6. Spoon into a serving bowl and finish with extra cotija, cilantro, and lime wedges.
7. 7. Serve warm right away while the corn is still sweet and the coating is creamy.

Notes

For the best flavor, keep the heat high enough to give the corn a little char before adding the creamy ingredients. Fresh corn is ideal, but thawed frozen corn works well too if you pat it dry first. This recipe is best served warm, right after mixing.

Tried this recipe?

Let us know how it was!

Recipe Tips

Use a wide skillet so the corn can get some color instead of steaming. If you want extra char, let the kernels sit undisturbed for a minute or two before stirring. Add the cotija at the end so it stays crumbly and creamy.

Serving Suggestions

Serve this corn warm alongside grilled chicken, carne asada, or simple black bean tacos. It also works well spooned into bowls, tucked into wraps, or set out as a bright side for a backyard spread. Finish with extra cilantro and lime wedges for a fresh table look.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or warm briefly in the microwave, then add a small squeeze of lime before serving.

Variations

For a spicier version, add more chili powder or a pinch of cayenne. For a richer finish, stir in a little sour cream with the mayo. For a lighter style, use less mayo and more lime juice. You can also fold in diced red onion for extra crunch.

Related Garden Infuzions Recipes

Browse more Garden Infuzions recipes for more flavor ideas, serving inspiration, and new ways to build meals around real herbs and spices.