Easy Mexican Street Corn Off the Cob (Vegan)

This easy Mexican street corn off the cob is the PERFECT addition to tacos, burritos, or a fajita platter. It comes together in MINUTES in one pan and only needs 6 ingredients (3 of them should already be in your pantry).

It's MUCH easier to eat and serve than corn on the cob, and stays good for longer without the mayo (says the president of the anti-mayo fan club).

Nothing says summer like corn...boiled, sauteed, grilled or baked, it's sweet and plays well with others. It's "the girl next door" of produce.

The good news is that this street corn uses frozen corn kernels, so the flavors of summer are accessible all year! But if you're feeling the seasonal veggies, this street corn is perfect on some tacos or a burrito bowl.

This steet corn also pairs well with sweet mango guacamole, one pot mexican red rice, black bean salsa and butternut squash nachos. Serve these vegan corn muffins for dessert!

Jump to:

• Ingredients
• Instructions
• Substitutions & Variations
• Equipment
• Storage
• Frequently asked questions
• Top tip
• Mexican Street Corn Off the Cob (Vegan)
• Food safety

Ingredients

Let's talk ingredients:

• frozen corn kernels are easier to use than cutting corn off the cob, and there's less cleanup too, and it's not season-dependent. You may also use fresh corn off the cob, just cook for 5-7 mins instead of 10-12, or grill.
• jalapeno for spice
• lime because lime
• chili powder, paprika or cayenne for spice, depending on your mood
• grapeseed oil or other oil of choice. Grapeseed is good for cooking because of its high smoking point
• salt makes everything better

See recipe card for quantities.

Instructions

To make Mexican street corn, first prep the jalapeno and corn.

To dice jalapeno, remove the stem, then cut in half lengthwise (like a hotdog). Carefully remove seeds with your hands (or knife), then cut into thin strips. Place strips into a line and dice perpendicularly.

If using fresh corn, remove the husks and threads, then stand up and carefully remove kernels with a knife from top to bottom. (You'll see why using frozen corn kernels is waaaay easier).

Now place corn kernels and diced jalapeno into a frying pan with a drizzle of grapeseed oil on medium heat.

Stir gently as the pan heats up and your hear the corn start to sizzle. Cook for 10-12 minutes, or until corn just starts to brown. It's ok if the bottom of the pan gets a little sticky...lower the heat a half notch and add a little drizzle of oil to keep things moving.

Add spices or desired seasoning, give it a little stir, then remove from heat. Season with additional salt and lime juice if desired, and enjoy!

Hint: scrape up all of those delicious bits that stick to the bottom of the pan - that's where the flavor is!

Substitutions & Variations

This mexican street corn is naturally vegan, dairy free, gluten-free, nut-free and MOST importantly, mayo free.

I wanted this recipe to be as easy as possible, but if you're feeling energetic, here are some of my favorite substitutions and variations:

• Fresh corn - carefully slice corn off the cob and use in place of frozen kernels. 4-6 ears of corn does the job. If you're feeling really feisty, grill the corn first, then carefully remove from cob and toss with spices and lime juice.
• Spicier - choose a spicier pepper than jalapeno, like serrano or habanero...just make sure you can handle the heat and use a much smaller amount. HINT: in general, the smaller the pepper, the spicier it is. You could also add a pinch of red chili flakes to the original recipe.
• Less spicy/more sweet - nix the jalapeno, use paprika instead of cayenne or chili powder and stir in a teaspoon of agave instead once everything's cooked.
• Tangier - add a half a lime's worth of zest and garnish with some cilantro! Yum...
• Cheese please - if you want to add some vegan cheese, go for it. I recommend Violife Parmesan (or if you're not vegan, go to town with the cojita, I won't judge...).

Want something with a little more protein? Check out this black bean salsa with corn!

Equipment

Chemistry geek moment...bear with me....

I use stainless steel pots and pans in my kitchen (like All-Clad), which conducts heat more efficiently than other types of pans (like nonstick, ceramic etc.). You may need to use a half notch more heat to achieve similar results (e.g. cook on medium-high heat instead of medium).

Remember to stir regularly to prevent burning, and use non-metal spatulas and spoons if you have ceramic or non-stick pans to prevent scratching and the release of harmful compounds.

Storage

Refrigerate corn in an airtight container for up to 3 days. To reheat in the microwave, cook uncovered for 1-2 minutes, stirring halfway through. To reheat on stove, cook in a frying pan on medium heat for 5-10 minutes with a drizzle of grapeseed oil.

I do not recommend freezing this street corn 🌽 .

Frequently asked questions

Top tip

Don't forget to scrape up all those lovely sticky bits from the bottom of the frying pan before they burn - that's where the flavor is!

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Food safety

Safety first...you know the drill:

• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds - grapeseed oil is my favorite!
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.