Mexican Corn


Doesn’t corn just scream summer to you?… it does for me.  Can’t have a summer party without some corn.  While I love just plain ‘ol corn on the cob with some butter, this just is such a crowd pleaser.  A bit spicy, a bit salty, a bit creamy… I can eat bowls of this.



  • 1 pack of frozen corn4 cups corn kernels, frozen, canned or roasted
  • 1 tbsp of olive oil
  • 1/2 jalapeño, seeded and diced
  • 2 tbsp mayonnaise
  • 2 tbsp crumbled cotija cheese
  • 1/4 cup fresh cilantro leaves; chopped
  • 2 tbsp of chopped red onion
  • 1/4 teaspoon chili powder
  • 1 clove garlic, finely minced
  • Juice of 1 lime
  • Salt and pepper to taste


  • Heat a shallow, large pan on high heat.  Add the corn and toss until slightly charred, about 7-8 minutes.
  • Once done, let the corn cool.  Then add all the ingredients together in a bowl and mix well.

It’s really that simple. 🙂 🙂 🙂


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