Recipe by

Visit website

You can have this Mexican corn with tacos, fajitas, hamburgers...really, it will go with just about anything. You can eat it as a side, topping, or a dip. I can promise you that you won’t be able to get enough.



Total time

15 minutes




Sides, Appetiser


  • 4 cups corn kernels
  • 2 gloves garlic
  • ½ jalapeno ( seeded and minced)
  • 1 tbsp mayonnaise
  • 1 tbsp sour cream
  • 1 juice of lime
  • 1 tbsp cilantro (chopped)
  • 2 tbsp queso fresco or cotija cheese
  • salt and pepper to taste


  1. Heat 1 tsp of oil in a cast iron skillet over medium high heat. Corn, garlic, and jalapeno and saute for 5 minutes. Reduce heat to medium and add juice of 1/2 of the lemon. Sprinkle on a couple pinches of salt and cook for another 10 to 15 minutes, stirring every so often, until corn is soft.
  2. Remove the corn from the heat and transfer to a bowl. Let cool to room temperature then stir in mayonnaise, sour cream (1 tbsp to start, add 2nd if desired), the rest of the lime juice, cilantro, cheese, salt and pepper.
  3. View the recipe instructions at The Honey Blonde

View this recipe plus 5,000 more in our FREE app

Preview in browser for now