Mexican Street Corn

Posted on Apr 26, 2016 in RECIPES



If you’ve never had Mexican Street Corn then you haven’t lived. I was walking around San Diego yesterday and all the Mexican Restaurants got me in the mood to find a healthier Mexican recipe for dinner and this is what I came up with! It pairs nicely with any protein. I make Catfish with it but it would work well with any white fish, chicken, or even pork. Even the left overs were great. I made a salad with it the next day on top of a bed of lettuce and added some chicken. You really cant go wrong with this dish!


Mexican Street Corn


4-5 ears of corn, kernels cut from the cob or 2 cans of sweet corn drained

1 tbsp olive oil

1/3 cup chopped red onion

1/3 cup chopped cilantro leaved or 1/4 cup dried cilantro

1 jalapeno pepper, stemmed, seeded, and minced

1 clove of garlic or 1 tsp mince garlic

1/2 cup Cotija cheese, grated or crumbled

3 Tbsp light or olive oil mayo

1 lime juiced

1/2 tsp chili powder

1 ripe avocado



  1. Combine all ingredients BUT corn and garlic in a small dish

  2. Place corn and garlic in a skillet and cook on high heat. Stir till corn is blackened. About 5 mins.

  3. Add rest of ingredients together

  4. Top with a little chili powder and Cotija cheese


Protein- Chicken, fish, pork. 

2 tbsp olive oil

2 tbsp ground cumin

2 tsp chili powder

Salt and pepper to taste



  1. Combine ingredients in a bowl.

  2. Wash protein. Rub mixture all over protein

  3. Grill, bake, or use a cast iron skillet to cook protein fully.





1 Comment

  1. Heather
    May 3, 2016

    Hi! Do you calculate the macros for your recipes?! So many I want to try, but not sure how to calculate them.



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