MEXICAN STREET CORN — Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy’s Tacos copycat).
A Torchy’s Tacos recently opened up where I live, and I think my favorite thing on their entire menu is the Mexican Street Corn. So of course I had to try and recreate it at home!
If you’ve never had street corn, believe me, you’re missing out!
Delicious, easy recipe! Making it for the second time this week for another dinner party – was a huge hit at my last party and perfect for Memorial Day. ~ Patty
Typically it’s served on the cob, usually on a stick. But it’s so much easier to eat when you serve it off the cob, so that’s what I do.
Basically, grilled corn is slathered in mayonnaise, sour cream, lime juice and spices, then finished off with some queso fresco and chopped cilantro.
Yes, I said mayonnaise. If you think that sounds odd, you’re just going to have to trust me on this one. I’m telling you, this stuff is amazing!
This side dish is especially great during the summer months, when corn on the cob is in season. But it’s the perfect accompaniment to any Tex-Mex dish, any time of year!
Honestly, I would eat this stuff as my main course! I love it that much!
You’ll need about six cobs of corn for this recipe, but if you have a few more, you should be fine.
I made this a few months ago for a potluck. They talked about for weeks afterward. Making again today! I subbed cotija cheese and add a little chopped onion for crunch. Thanks! ~ Kathy
Make sure to keep an eye on your corn while it’s on the grill. You want to use high heat, so you get a nice char, but it can burn quickly, so be careful!
Either an outdoor or indoor grill, or even a grill pan, will work fine. I’ve even put my corn under the broiler and charred it that way.
This corn dish would be perfect for a Cinco de Mayo celebration, and it’s always a hit at summer gatherings and back yard barbecues.
WHAT PEOPLE ARE SAYING ABOUT MEXICAN STREET CORN
This Mexican corn recipe is so good! I’m really glad I grilled in on the BBQ too – it added a smoky flavor to the kernels and was really pretty quick and easy. Will make this again!! ~ Noelle
Wonderful!!! I used frozen corn “roasted” it in an iron skillet until it was browned a little (I didn’t have any fresh)…it was delish and oh so easy! I can only imagine how good it would be with grilled fresh corn!!! Thank you for the recipe! ~ Miranda
Thank you for posting this recipe. I brought it to a pool party at the beginning of the summer. It has now become my “entrance ticket” to pool parties. Best side dish ever. ~ Carol
Be sure to save this Mexican Street Corn recipe to your favorite Pinterest board for later.
Tips for Choosing and Storing Fresh Corn
Check the husk: It should be bright green, a little bit damp, and wrapped tightly around the cob. Small brown holes in the husk mean insects and should be avoided.
Also check the bottom of the corn where the ear was broken off the stalk. If this area is brown, the corn is probably not the freshest choice. If you can help it, don’t peel back the husk. This dries out the corn and shortens its shelf life.
Check the tassle: The corn silk sticking out at the top of the cob is the tassle. When choosing corn, the tassel should be light brown or gold, and slightly sticky to the touch.
The tassle should smell sweet with no signs of decay. Avoid corn that has a dry, black, or mushy tassle.
Storing: You can keep your corn on the counter if you’ll be using it that day. Otherwise, refrigerate the corn in the crisper with the husks on, tightly wrapped in a plastic bag.
Here’s what you’ll need to make Torchy’s Copycat Mexican Street Corn
- Produce: fresh corn, fresh cilantro
- Vegetable oil
- Mayonnaise
- Sour cream
- Lime juice
- Spices: chili powder, cayenne pepper, salt and pepper
- Queso fresco
Mexican Street Corn (Torchy's Copycat)
Grilled corn is tossed with mayonnaise, sour cream, lime juice and spices in this delicious Tex-Mex side dish (Torchy's Tacos copycat).
Ingredients
- 6 ears fresh corn on the cob, husked
- Vegetable oil
- 2-3 tablespoons mayonnaise
- 2-3 tablespoons sour cream
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- Dash of cayenne pepper
- Salt and pepper, to taste
- 1/4 cup crumbled queso fresco
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat grill for high heat. Brush corn with vegetable oil. Grill corn, turning every 2-3 minutes, until slightly charred on all sides. Cool and cut corn kernels off cob.
- In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.
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Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 173Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 10mgSodium: 346mgCarbohydrates: 18gFiber: 2gSugar: 4gProtein: 4g
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Who Dished It Up First: This recipe was inspired by Torchy’s Tacos.
Cory
Have to try this recipe! Street corn is one of my favorite sides.
Suggestion for you – have you ever tried making it into a flatbread? My husband and I have made a recipe before where you roast corn (cut off the cob) and red onion on a baking sheet in the oven, then put it in a saucepan with some chipotle chili powder, lime, Chihuahua cheese, heavy cream until it thickens – put it on naan bread and roast it in the oven… makes an INCREDIBLE flatbread pizza (with a little bit of lime sour cream drizzle).
Jill
Do you serve chilled?
Danelle
You could. I usually serve it warm or room temperature.
Phil
How do you warm it
Danelle
If it’s not warm enough for you after you’ve finished making it, you could just warm it in a skillet quickly, or in the microwave.
Crystal
Hi-
Can you omit the mayo and just replace with extra sour cream? Would it still taste right?
Thanks!
Danelle
I think it would be totally fine!
Laurie
I have substituted Greek yogurt for the Mayo and it’s super tasty
Veronica
I had street corn at Torhy;s in my town and it was disgusting! It tasted like vomit,but I don’t know about this particular recipe here.It could of been that the person making the corn didn’t know what they were doing.
PThomas
Rude much!! This person is trying to share, what they consider, to be a good recipe. If you don’t like “Tony’s Street Corn”, move on to the recipe and don’t leave nasty comments.
Dana
Theyre not bring rude. Theyre commenting on their experience with street corn. They said it could have been the person who made that batch. Read the whole comment before you attack
Jen
nah, they’re being rude. Veronica could’ve just said that their experience with Torchy’s street corn wasn’t great. Full stop. Adding in words like “vomit” are unnecessary, especially when this is a Torchy’s Street Corn COPYCAT recipe. Let’s keep it together and to ourselves, folks.
C
Hey – just coming across your dirty comment. I hope they did vomit in your food but if not, maybe you should just avoid street corn, you c$&*.
Patty Collette
Thanks to this recipe, having Torch’s Mexican Street corn no longer requires me to purchase an airline ticket to Austin! Delicious, easy recipe! Making it for the second time this week for another dinner party – was a huge hit at my last party and perfect for Memorial Day.
Danelle
Awesome! Thank you!
Stacy
Can you boil corn and then mix ingredients or do you have to grill
Danelle
It would change the flavor some, but yes, you could do that.
Katelynn
I boiled my corn then cooked on a somewhat high heat to give it a little char. I am not allowed to grill here so I made a small change. This recipe was amazing! I did however add a little extra cheese and added chile lime seasoning. Will be making this again!
Danelle
So glad it worked out for you with that slight change. Good to know! Thank you!
Lauren
What brand of mayo do you suggest and do you suggest American sour cream or mexican sour cream?
Danelle
You can use whatever your personal preference is in both cases. It’s totally up to you!
Anne
Can this be a make ahead recipe or do you recommend cook just before serving?
Danelle
I haven’t tried that, but I think you could make ahead and reheat.
Anna | Photo Thrive
Very easy and delicious!!! Just made it!
Bill Schiff
Very good! I used Oaxaca Queso Natural cheese because that was the only one that sounded close at my town’s Minnesota supermarket, “Cub Foods”.
I fried up frozen corn kernels till they were a little chewy, then just mixed in everything, heavy on the lime juice, and didn’t add cilantro. My wife gave it 2 thumbs up.
Danelle
Thank you!!!
Debbie
Can you sub in fire roasted frozen corn for fresh? If so how much?
Jenifer Curtis
Easy and delicious. I used frozen corn in a cast iron skillet and worked out great! A perfect side for our fish tacos. Thank you!
Wilma
Hello! I just found this recipe, had ingredients minus a grill. LOL! I charred the corn on my stove top. It all came out delicious!! I had lime mayo and that was really yum to ad. Thank you !! I have a Torchys next door but we haven’t been yet. The horror!! I have to get to Torchy!
Pat sam
Can I use can corn
Chris
I literally just finished eating this and used a can of Del Monte Fire Toasted Corn. It was great! Just remember to rinse it well first. If you want it a little warm, throwing the corn in a skillet for a couple of minutes will do the trick.
Christine
We don’t have Torchy’s in Canada, but I just made this for a Mexican-themed dinner we’re going to tonight. I had crema which I used instead of sour cream & mayo. Great recipe – will definitely make again!
Romney
Great recipe! Thank you!
Miranda
Wonderful!!! I used frozen corn “roasted” it in an iron skillet until it was browned a little (I didn’t have any fresh)…it was delish and oh so easy! I can only imagine how good it would be with grilled fresh corn!!! Thank you for the recipe!
Kym
I’ve never heard of Torchy’s but I’m a big fan of this recipe! If I ever see one, I will have to stop in and compare.
I kept my corn on the cob (just wrapped it in foil with a pat of butter, cooked in the oven for 30 minutes @ 400 degrees). I lathered on the sauce after it was cooked and sprinkled/spread goat cheese on it.
Fabulous! Thanks for the recipe!
Shontell
How important is the sour cream? Would omitting it make a difference in the taste?
Danelle
You could use plain yogurt, or more mayo.
Bong Milk
Amazon associate? Pig.
Craig
I saw another post that mentioned Cotija cheese. Is that preferred?
Danelle
They are very similar. Queso fresco is a little more mild, so it’s really a personal preference. You can even use feta if you can’t find either at the store.
Dana
I myself use cojita cheese for my elote. The person who said it tasted like vomit probably had a batch that had too much cojita in it. It is a strong cheese.
” I had street corn at Torhy;s in my town and it was disgusting! It tasted like vomit,but I don’t know about this particular recipe here.It could of been that the person making the corn didn’t know what they were doing”
Courtney
Hi! Would this keep well in the fridge overnight? And can I double it?
Danelle
Yes to both!
Cindy
I need to serve this as a side for 28 people. Do you think I reallly need to 4x the recipe?
Danelle
Personally, I would 4x it. That would be the equivalent of less than one ear of corn per person.
Noelle
This Mexican corn recipe is so good! I’m really glad I grilled in on the BBQ too – it added a smoky flavor to the kernels and was really pretty quick and easy. I added a little Tajin chili-lime seasoning to the recipe in addition to the other ingredients. So yummy. Reminded me of the corn I recently had at Trejo’s Tacos in LA. Will make this again!!
Jacki
Absolutely delicious! I roasted my corn under the broiler. I loved it cold! It lasted well in the fridge for 3 days. I didn’t put the cheese and extra lime on it until I was ready to eat it. Thanks!
Carol Boehler
Thank you for posting this recipe. I brought it to a pool party at the beginning of the summer. It has now become my “entrance ticket” to pool parties. Best side dish ever.
Kathy
I made this a few months ago for a potluck. They talked about for weeks afterward. Making again today! I sub cotija cheese and add a little chopped onion for crunch. Thanks!
Jacob
This website is really hard to read because of the incredibly high amount of ads and weird layout. It would have been nice to see the recipe quicker. i’m not against using ads…just fix the layout please.
Maureen
I feel really dumb? What is the cook temperature? I do not see it in the recipe. And when it says “garnish” with cheese and cilantro…is that AFTER it comes out of the oven? Or before?
Thank you!
Jenni
Making this tonight to go with my leftover brisket tacos! The store didn’t have fresh corn, so I’m adapting with frozen. Thanks for the recipe!!
Allen Sowinski
Too much work, starting with corn on the cob & grilling/roasting it. I’ve been making this wonderful dish using a 1 pound bag of frozen sweet corn & pouring it into a metal bowl when it’s thawed. Then I use either my propane or butane torch to lightly “char” the kernels. I char and toss, char and toss until most of the contents of the bowl show a little black on each kernel. It’s so much easier to use a torch and the corn doesn’t get mushy or dehydrated. After torching the kernels, I proceed adding every ingredient in this wonderful recipe. It’s a frequently used keeper in our house.
Candace Vandeborne
I love Mexican Street Corn! Never heard of Torches, but my first taste was in Cozumel, Mexico on the street from a cart! They used cojita cheese an the seasoning was Tajin, like a chili powder but tangy and more flavorful. When I came home to Ohio, I found the Tajin but not the Cojita. I was told using parmesan would work as a substitute, and I have found it to be very good. A local eatery made a Mexican Street Corn pizza and it was excellent!
Miki
Goes well with ribs, too. Like the street corn recipe very much.
Ann Hyzer
Looks great! Trying this today. One correction, though… the corn silk is the corn silk, NOT the tassel. The tassel is on top of the corn plant and produces pollen.
Julie
I am going to try this today for a small dinner party. If it turns out great, if not it’s on me…but it sounds wonderful & I have been told I’m a pretty good cook, so here goes! Btw I have had mexican street corn before at Swap Meets. Even the little tiny mexican children love it. They be gnawing on those cobs like crazy Thank you for the recipe