This Mexican street corn off the cob it’s so easy to make and taste incredible. Perfect for a hot summery barbecue day. A much less messy way to have your favorite side dish. Mexican street corn off the cob tastes just as great as the ‘on the cob’ version!
- In a cast-iron skillet, melt butter over medium-high heat then add the corn kernels.
- Spread in an even layer and cook for 10-15 minutes, or until the exterior is charred/browned, stirring frequently. Be careful of the popping action of the heated kernels!
- Once charred/browned, place into a large bowl then mix in mayo, cotija, paprika, lime juice, parsley, chili powder, salt, and pepper.
- Mix to combine then divide evenly and serve!