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mexican street corn off the cob in a bowl garnished with lime

Mexican Street Corn Off the Cob (Vegan)

  • Author: The Hangry Chickpea
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 4 servings 1x
  • Category: Snacks and Sides
  • Method: Sauteeing
  • Cuisine: Mexican
  • Diet: Vegan


This easy mexican street corn 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). 


Units Scale
  • 2-3 cups frozen corn kernels (or fresh corn kernels off the cob)
  • 1 jalapeno, diced, seeds removed
  • 1/2 tsp chili powder or paprika
  • 1/4 lime, juiced
  • 1 Tbsp grapeseed oil
  • pinch of salt to taste


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

2. 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.

3. 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!

Keywords: mexican street corn, mexican corn, corn elote, vegan mexican street corn, vegan mexican corn, street corn off the cob, fast street corn, dairy-free street corn