• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Let's Dish Recipes

Family friendly recipes from dinner to dessert

  • HOME
  • ABOUT
    • About Me
    • CONTACT
    • Privacy Policy and Disclosure
    • Nutrition Disclaimer
  • RECIPES
    • ALL RECIPES
    • Appetizers
    • Breads
    • Breakfast
    • Desserts
    • Main Dishes
    • Salads
    • Side Dishes
    • Soups
  • KITCHEN ESSENTIALS
  • MEAL PLANS
  • LET’S DISH KIDS
You are here: Home / Mexican and Southwestern / Mexican Street Corn (Torchy’s Copycat)

Mexican Street Corn (Torchy’s Copycat)

April 25, 2017 by Danelle 46 Comments


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).


Mexican Street Corn

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!

Mexican Street Corn

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.


Be sure to save this Mexican Street Corn recipe to your favorite Pinterest board for later.


Mexican Street Corn

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)

Mexican Street Corn (Torchy's Copycat)

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

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

  1. 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.
  2. In a medium bowl, combine corn kernels, mayonnaise, sour cream, lime juice, chili powder and cayenne. Garnish with queso fresco and chopped cilantro.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

  • Corn Kernel Cutter
    Corn Kernel Cutter
  • Citrus Juicer
    Citrus Juicer
  • Mixing Bowls
    Mixing Bowls
  • Measuring Cups and Spoons
    Measuring Cups and Spoons
Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 173 Total Fat: 11g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 10mg Sodium: 346mg Carbohydrates: 18g Fiber: 2g Sugar: 4g Protein: 4g
© Danelle
Cuisine: Mexican

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

Never miss a Let’s Dish Recipe:

Facebook | Pinterest | Instagram | Twitter

If you love this recipe, you might also like:

More Delicious Corn Recipes

Grilled Corn with Basil Butter

Grilled Corn with Basil Butter

Fresh corn on the cob is grilled to perfection and slathered in herbed basil butter. The perfect summer side!

Mexican Street Corn Pasta Salad

Mexican Street Corn Pasta Salad

Grilled Pesto Corn

Grilled Pesto Corn

Fresh grilled corn kernels are tossed with pesto and herbs in this simple summer side dish that will have everyone coming back for seconds!

Easy Shrimp and Corn Chowder

Easy Shrimp and Corn Chowder

Loaded with shrimp, corn and melted cheese, this hearty seafood chowder comes together in 30 minutes or less!

Who Dished It Up First: This recipe was inspired by Torchy’s Tacos.

Filed Under: Mexican and Southwestern, Popular Posts, Side Dishes Tagged With: corn

Previous Post: « Sparkling Blueberry Lemonade
Next Post: Must Have No Bake Desserts »

Reader Interactions

Comments

  1. Cory

    June 22, 2017 at 12:10 pm

    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).

    Reply
  2. Jill

    January 20, 2018 at 11:10 am

    Do you serve chilled?

    Reply
    • Danelle

      January 20, 2018 at 11:44 am

      You could. I usually serve it warm or room temperature.

      Reply
      • Phil

        February 18, 2018 at 11:47 pm

        How do you warm it

        Reply
        • Danelle

          February 19, 2018 at 11:26 am

          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.

          Reply
  3. Crystal

    May 3, 2018 at 3:57 pm

    Hi-

    Can you omit the mayo and just replace with extra sour cream? Would it still taste right?

    Thanks!

    Reply
    • Danelle

      May 4, 2018 at 10:16 am

      I think it would be totally fine!

      Reply
      • Laurie

        May 12, 2019 at 7:41 am

        I have substituted Greek yogurt for the Mayo and it’s super tasty

        Reply
  4. Veronica

    May 18, 2018 at 6:43 pm

    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.

    Reply
    • PThomas

      February 5, 2019 at 3:15 pm

      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.

      Reply
    • C

      October 19, 2019 at 5:18 pm

      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$&*.

      Reply
  5. Patty Collette

    May 28, 2018 at 1:16 pm

    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.

    Reply
    • Danelle

      May 28, 2018 at 10:14 pm

      Awesome! Thank you!

      Reply
  6. Stacy

    July 23, 2018 at 9:20 am

    Can you boil corn and then mix ingredients or do you have to grill

    Reply
    • Danelle

      July 23, 2018 at 3:30 pm

      It would change the flavor some, but yes, you could do that.

      Reply
  7. Katelynn

    August 4, 2018 at 4:28 pm

    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!

    Reply
    • Danelle

      August 4, 2018 at 9:10 pm

      So glad it worked out for you with that slight change. Good to know! Thank you!

      Reply
  8. Lauren

    August 12, 2018 at 10:24 am

    What brand of mayo do you suggest and do you suggest American sour cream or mexican sour cream?

    Reply
    • Danelle

      August 13, 2018 at 11:57 am

      You can use whatever your personal preference is in both cases. It’s totally up to you!

      Reply
  9. Anne

    August 30, 2018 at 11:56 am

    Can this be a make ahead recipe or do you recommend cook just before serving?

    Reply
    • Danelle

      August 31, 2018 at 8:51 am

      I haven’t tried that, but I think you could make ahead and reheat.

      Reply
  10. Anna | Photo Thrive

    September 11, 2018 at 6:56 pm

    Very easy and delicious!!! Just made it!

    Reply
  11. Bill Schiff

    October 5, 2018 at 8:42 pm

    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.

    Reply
    • Danelle

      October 6, 2018 at 11:07 am

      Thank you!!!

      Reply
  12. Debbie

    October 8, 2018 at 12:51 pm

    Can you sub in fire roasted frozen corn for fresh? If so how much?

    Reply
  13. Jenifer Curtis

    January 28, 2019 at 4:03 am

    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!

    Reply
  14. Wilma

    February 16, 2019 at 11:03 am

    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!

    Reply
  15. Pat sam

    February 20, 2019 at 10:01 am

    Can I use can corn

    Reply
    • Chris

      May 5, 2019 at 6:44 pm

      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.

      Reply
  16. Christine

    March 22, 2019 at 2:43 pm

    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!

    Reply
  17. Romney

    March 22, 2019 at 6:18 pm

    Great recipe! Thank you!

    Reply
  18. Miranda

    April 12, 2019 at 2:51 pm

    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!

    Reply
  19. Kym

    May 2, 2019 at 8:04 pm

    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!

    Reply
  20. Shontell

    May 6, 2019 at 6:26 pm

    How important is the sour cream? Would omitting it make a difference in the taste?

    Reply
    • Danelle

      May 7, 2019 at 7:58 am

      You could use plain yogurt, or more mayo.

      Reply
  21. Bong Milk

    May 11, 2019 at 1:26 pm

    Amazon associate? Pig.

    Reply
  22. Craig

    May 16, 2019 at 7:42 am

    I saw another post that mentioned Cotija cheese. Is that preferred?

    Reply
    • Danelle

      May 16, 2019 at 11:12 am

      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.

      Reply
  23. Courtney

    May 16, 2019 at 10:05 am

    Hi! Would this keep well in the fridge overnight? And can I double it?

    Reply
    • Danelle

      May 16, 2019 at 11:10 am

      Yes to both!

      Reply
  24. Cindy

    June 28, 2019 at 10:42 am

    I need to serve this as a side for 28 people. Do you think I reallly need to 4x the recipe?

    Reply
    • Danelle

      June 28, 2019 at 12:32 pm

      Personally, I would 4x it. That would be the equivalent of less than one ear of corn per person.

      Reply
  25. Noelle

    June 30, 2019 at 6:18 pm

    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!!

    Reply
  26. Jacki

    July 14, 2019 at 10:52 am

    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!

    Reply
  27. Carol Boehler

    July 21, 2019 at 12:13 pm

    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.

    Reply
  28. Kathy

    August 26, 2019 at 12:40 pm

    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!

    Reply

Leave a Reply to Kym Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar


Uptown foodie meets real life at Let’s Dish, where I share all my favorite recipes. Making meal time easy, but doing it in style! READ MORE

SUBSCRIBE TO LET'S DISH FOR THE LATEST RECIPES

Footer

As an Amazon Associate I earn from qualifying purchases.

  • Privacy Policy & Disclosure
  • Official Giveaway & Contest Rules

Copyright © 2019 · Foodie Pro & The Genesis Framework