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Mexican Street Corn

Mexican street corn is a specialty not only in Mexico but also in the states. The first time I had it was on the streets of Cozumel with my husband years ago. Fast forward years later and it was literally on every street corner in Florida.

One of our favorite snacks on the go. A sweet but spicy and salty bite that fulfilled all our palettes. Wash it down with a nice cold Perrier and you know it was a great afternoon on the beach!

Here’s my take on a delicious street style classic, a quick make for unexpected guests, and one I hope you enjoy too!


  • 4 cups grilled whole corn kernels or 2 (15oz) cans of corn

  • 3 tbsp butter

  • 1/2 tsp chili lime seasoning like Tajin

  • 1 lime (juiced)

  • 1/2 cup mayonnaise

  • 5 oz queso fresco or cotija cheese (crumbled)

  • Cilantro and more Tajin seasoning for garnish

Method: -Heat your grilled or drained canned whole corn kernels in a pot with butter. -Add in your lime juice and Tajin Mexican chili lime seasoning. -Give it a good mix, and let your corn heat through.

*If using canned corn, drain the excess liquid that will come from the corn.

-Lay half of your seasoned corn in a serving bowl or dish. -Now drizzle half of your mayonnaise over the seasoned corn. -Top with half your crumbled queso fresco or Cojita cheese. -Sprinkle with more Tajin Chili Lime seasoning. -Now top with the other half of the corn, mayonnaise and cheese. -Garnish with cilantro and more chili lime seasoning and enjoy!


  • If you cannot find Mexican queso fresco or cotija cheese, you may substitute for feta cheese.

  • Tajin seasoning is found near the fruits or international isle of your local grocery stores or you may find a Chili lime seasoning at Trader Joe’s that works the same way.

  • If you are unable to get a hold of Chili Lime Seasoning just double the amount of lime in the recipe, add the zest of one lime and add some sea salt and chili powder. For an extra kick some cayenne pepper may be added as well.

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