Mexican Street Corn Off the Cob

This Mexican Street Corn Off the Cob made with layers of fresh cut corn, homemade dressing and delicious toppings is a colorful side dish for any occasion.

Fresh cooked corn that’s right off of the cob tastes so good.

And it tastes even better when topped with chili powder, fresh lime juice, salt, cilantro and crumbled Queso Fresco (Mexican cheese).

About this Recipe

In this recipe 3 layers of corn, dressing and toppings are placed in a medium size serving bowl or casserole dish.

Layers of large pieces of cut corn are placed with the top side of the kernels facing up.

Then drizzles of an easy homemade dressing are added.

And the dressing is topped with chili powder*, salt, crumbled Queso Fresco cheese, lime juice and cilantro.

*Feel free to substitute the “chili” powder for “chile” powder or a blend of chile powders.

Chili powder – (like the kind on the spice aisle at the grocery store) has a blend of herbs and spices in it.

Chile powder – (generally found in the Hispanic food section at the grocery store) is pure ground chile peppers such as ancho, pasilla or New Mexico red chiles.

Color of the Corn:

Since the dressing and crumbled cheese are both white, yellow or multi-colored corn is recommended because it adds a nice color contrast to this dish.

But white corn can certainly be used if preferred.

Or a combination of white and yellow corn is also an option.

Cutting the Corn Off of the Cob:

For this recipe, the corn is cut off of the cob in medium to large size pieces instead of single kernels.

In the step-by-step instructions below, there are pictures showing 3 optional ways of how to cut the corn off the cob.

About Serving

This Mexican Street Corn side dish can be served right after it’s made.

Or it can be made ahead of time, covered with plastic wrap and stored in the refrigerator until serving.

TIP – For best results, serve within about 24 hours of making this dish so that the ingredients are as fresh as possible.

Tips on How to Pick a Good Ear of Corn

Shucked Corn on the Cob:

Corn on the cob at the grocery store may already be “shucked” (husks and “silk” or “tassels” removed).

Shucked corn may be sold in a package with multiple ears of corn that are on a styrofoam tray wrapped in cellophane.

Or they may be loose and sold separately by the ear.

Either way, the kernels should be visible.

Try to avoid:

• corn on the cob with missing kernels
• dried out kernels (dimpled or slightly dented)
• mushy kernels

The corn may be old and could be chewy and flavorless.

Corn on the Cob with the Husk on it (not shucked):

When the corn is still in the husk, it’s best not to peel the husk back to look at the corn because this may affect the freshness and cause the kernels to dry out.

Instead of peeling the husk back, check out the outside of the cob (husk, stem and tassel), and feel the kernels through the husk to check for freshness.

Look for a:

• bright green husk that is tight to the cob and slightly damp (well hydrated)
• light colored stem at the bottom of the cob where it was removed from the stalk in the field
• tassel (corn silks coming out of the top of the husk) that’s light brown or gold and is slightly sticky to the touch

Try to avoid husks:

• with mildew on the outside
• that are dry
• with brown holes (may indicate there are insects)
• that are turning yellow
• that are loose and falling off
• with a brown stem at the bottom of the ear of corn
• with a tassel that smells like mildew
• that have a dry, dark brown or soggy tassel

Also, gently squeeze the ear of corn to feel the kernels through the husk feeling for kernels that are:

• plump, firm and plentiful

Try to avoid ears of corn with:

• missing kernels
• soft spots or soft kernels

Let’s check out the ingredients.

Corn– Corn on the cob (white, yellow or multi-colored) (yellow or multi-colored is best for more color) and water for boiling

Dressing – Mexican crema (table cream), mayonnaise, onion powder, granulated garlic, ground cumin and salt

Toppings – chili powder, Queso Fresco crumbling cheese (Mexican cheese), cilantro, fresh lime juice and salt

Equipment – An 8-quart tall pot (for cooking the corn on the cob), and a medium size serving bowl or 2-quart casserole dish (round, square or rectangular)

HOW TO MAKE THIS RECIPE

A printable recipe with the measurements and instructions is located at the bottom of this post.

Prepare the Corn on the Cob:

Remove the husks (shuck the corn) and silk strands from each ear of corn.

Rinse the corn on the cob.

If the tip of the ear of corn has brown or soft kernels, carefully cut that part off.

Boil the Corn:

In a large pot, add just enough water to cover the ears of corn (about 1 quart of water for each ear of corn).

For the 6 ears of corn in this recipe, I used an 8-quart pot that was filled a little over half full.

Bring the pot of water to a boil.

Using long tongs, carefully add each ear of corn to the pot of water.

Watch the water level in the pot so that it doesn’t boil over.

If the water level gets too close to the top of the pot, carefully ladle some of the water out of the pot.

Make sure the ears of corn are submerged in water.

If more water is needed in the pot, carefully add just enough to cover each ear of corn.

Turn the heat down to low and simmer until the corn is tender (about 7 to 9 minutes).

Be careful not to overcook the corn or it will be tough.

TIP – If the water starts to boil over the sides of the pot, turn off the heat and using hot mitts, carefully remove the pot from the burner.

After the corn is done cooking, use tongs to transfer each ear of corn from the pot onto a large plate.

Cool the ears of corn (about 15 minutes).

While the corn cools, make the dressing, crumble the cheese and chop the cilantro

Dressing:

In a small bowl…

…add Mexican crema…

…mayonnaise…

…ground cumin…

…onion powder…

…granulated garlic…

…and salt.

Whisk together…

…until creamy.

Set aside.

Queso Fresco (Mexican Cheese):

In a small food processor, add the cheese and mix or grind it just long enough to crumble.

Or crumble the cheese by putting it inside a medium size zipper-seal plastic bag, tightly seal it, and lightly squeeze the bag until the cheese crumbles.

Set aside.

Cilantro:

…chop the cilantro.

Set aside.

Cutting the Corn Off of the Cob:

After the corn cools, cut the corn off the cob.

Three options for cutting the corn off of the cob.

1. Corn on the Cob Laying Flat on a Cutting Board

Lay the ear of corn flat on a cutting board vertically so that the top of the corn (the narrower end) is directly above the stem-end.

Carefully cut down the side of the cob to remove the kernels.

Try to cut the corn off the cob in medium to large pieces (they will likely break into smaller pieces when handling them but try to keep some of the rows of corn attached to one another if possible).

Then rotate the ear of corn so that the cut side of the cob lays flat on the cutting board.

Continue to carefully cut the corn off of the cob.

2. Corn on the Cob Sitting Upright on a Cutting Board

Stand the ear of corn upright on a cutting board by holding an end of the corn with one hand.

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

3. Corn on the Cob Standing Upright Using 2 Bowls

In the middle of a large bowl, lay a small bowl upside-down.

With your hand, hold the ear of corn upright while it rests on top of the small upside-down bowl.

With the other hand, starting at the top end of the corn, away from your hand, carefully slice the corn off the cob (in medium to large size pieces if possible).

The cut pieces of corn on the cob should fall into the larger bowl.

Layering the Mexican Street Corn

This dish has 3 layers of corn, dressing and toppings.

For each layer, use 1/3 of the total ingredients.

First Layer

Corn – In a medium size serving bowl (or similar size casserole dish), add a layer of 1/3 of the total amount of cut corn (with the top side of the kernels facing up).

Dressing – Drizzle dressing evenly on top of the corn.

Toppings – On top, evenly sprinkle salt…

…chili powder…

…crumbled queso fresco…

…fresh lime juice…

…and…

…chopped cilantro.

Second Layer

Corn – Add a layer of 1/3 of the total amount of cut corn (with the top side of the kernels facing up).

Dressing – Drizzle dressing evenly on top of the corn.

Toppings – On top, evenly sprinkle chili powder…

…salt…

…crumbled queso fresco…

…fresh lime juice…

…and cilantro.

Third Layer

For the third and last layer, repeat the process with the remaining ingredients.

Serve:

Serve right after making this Mexican Street Corn side dish or cover with plastic wrap and store in the refrigerator.

For best results serve within about 24 hours of making this dish so that the ingredients are as fresh as possible.

Garnish:

Garnish the Mexican Street Corn with fresh lime wedges and 2 sprigs of cilantro.

Thank you so much for stopping by CCC!

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