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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 16 ounces - canned or frozen corn (or from 3-4 ears of corn)
  • 2 tablespoons - butter
  • 4 tablespoons - Mexican crema or sour cream
  • 1/2 teaspoons - chili powder, or more, to taste
  • 4 dashes - hot pepper sauce, or more, to taste
  • 3 ounces - Cotija (or feta) cheese, crumbled
  • - diced jalapeno peppers or minced cilantro, optional add-ins
  • Directions:

    Simmer the corn in just enough water to cover along with some salt and pepper and a little bit of butter; cook for 10 minutes until cooked through. Drain off excess liquid.

    Stir in the butter, sour cream, and chili powder. Add more to taste as needed. Add pepper sauce and stir; sprinkle with Cotija cheese (and jalapenos and cilantro, if using) just before serving.

    Brief Description

    Enjoy the flavors of Mexican street corn without having to cut the corn off the grilled cob, making a faster dish.

    Main Ingredient:


    Category:  Side dishes

    Cuisine:  American

    Prep Time: 5 min
    Cook Time: 15 min

    Posted By:


    Posted On:

    April 10, 2019

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