Mexican Street Corn

Raise your hand if you think Mondays are hard.

Raise your hand if the last thing you can muster up on a Monday is any kind of culinary creativity when dinnertime comes around.

Raise your hand if everyone (most urgently, you) is still gonna need to eat no matter how tired and un-creative you feel.

How about an absolutely delicious side dish that takes 5 minutes to prepare. Really. This Mexican Street Corn is so fast, so easy, and so scrumptious that you, like me, may be tempted to make this for your lunch and then proceed to eat it while standing at your kitchen island.

See. We’re really so much alike!

This is also great as a dip with chips, or you could go really crazy and brown and drain a little chorizo and stir it right in.

You’ll just love it, promise.

Start your week off right and enjoy!

Mexican Street Corn

Luann at Hobnob Kitchen


1 (16 oz.) bag frozen corn (thawed) or 3 ½-4 cups fresh corn off the cob

4 T. butter

½ tsp. Mexican oregano

1 tsp. chili powder (I use New Mexican chili powder)

½ tsp. coarsely ground black pepper

½ tsp. salt

¼ c. coarsely chopped cilantro

(plus a little more for topping)

½ c. crumbled feta cheese (plus a little more for topping)

3 green onions, chopped (both white and green parts)

¼ c. good mayo (I highly recommend using Duke’s)


Melt the butter in a large, heavy skillet. Pour in the corn and stir over medium heat until the corn starts to get just a little brown. Add the oregano, chili powder, salt and pepper and stir about 3 minutes.

Turn off the heat. Add the feta, the green onions and cilantro. Stir. Add the mayo. Stir.

That’s it. Really! Top with more feta, a little chili powder, and cilantro.

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