Mexican Street Corn from Frozen

This easy grilled Mexican street corn recipe turns an ordinary bag of frozen corn into a creamy, tangy and flavorful side dish. The corn kernels are browned in butter, then mixed with mayonnaise, fresh lime juice, Cotija cheese and chile powder.

Mexican Street Corn from Frozen

Because this recipe uses loose corn kernels instead of corn on the cob, it is closer to esquites than traditional elote (if you're not familiar with esquites or elote, I'll explain it a little later in this post).

This recipe includes many of the familiar flavors of Mexican street corn, but it is not intended to recreate one specific or completely authentic regional recipe. Here is a more authentic grilled Mexican street corn recipe using corn in husks on a hot grill.

Instead, this is a simplified version designed for easy backyard and camp cooking. Frozen corn goes directly into a skillet, Blackstone or griddle without needing to be thawed, cut from the cob or prepared ahead of time. Ingredients such as onion, cilantro and jalapeño can also be added, but they are optional.

An Easy Mexican-Inspired Street Corn Recipe

The result is much more exciting than plain frozen corn without being difficult to make. It cooks quickly, requires very little cleanup and makes a crowd-pleasing side for tacos, fajitas, burgers, grilled chicken, steak and many other meals.

I made this recipe to be EASY - but delicious.

What is Elote / Esquites?

Elote is a popular Mexican street food traditionally made with corn on the cob that is grilled or roasted and then topped with ingredients such as mayonnaise or crema, Cotija cheese, chile powder, and lime. The word elote simply refers to an ear of corn, while a similar dish made with corn kernels removed from the cob is generally called esquites.

Corn has been an important part of Mexican cooking for thousands of years, dating back to the indigenous cultures of Mesoamerica. Over time, roasted and cooked corn became a popular street food throughout Mexico, with vendors adding their own combinations of cheese, chile, lime, butter, crema, and other seasonings.

This recipe is closer to an easy version of esquites since it uses individual corn kernels rather than corn on the cob. Charring the kernels gives them some of the same roasted flavor you would get from traditional grilled Mexican street corn.

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Why This Recipe Works So Well for Camping

This is a particularly good camping side dish because it is fast, easy, and requires very little cleanup. Frozen corn can go directly into the pan, so there is almost no preparation before you start cooking. A hot skillet or griddle gives the corn plenty of flavor in just a few minutes.

It is also very flexible when it comes to camping equipment. You can prepare it in a cast iron skillet, lightweight aluminum camping pan, campground griddle, Blackstone, or just about any pan that works with your camp stove. Even a small propane backpacking or tabletop stove can handle the job.

Best of all, corn is an easy crowd-pleaser that both adults and kids tend to enjoy. Serve it alongside grilled chicken, steak, burgers, tacos, fajitas, or just about any other camping meal. It also works well as a simple vegetable side with a salad and grilled protein.

Why It's Great for Backyard Grilling

Mexican street corn is just as convenient for a backyard cookout. While burgers, steaks, chicken, or another main course are cooking on the grill, you can make the corn at the same time on a Blackstone or outdoor griddle.

You don't necessarily need a separate griddle, either. Put a skillet directly on the grill or use your gas grill's side burner. Since the corn only takes a few minutes to cook and char, it is an easy side dish to prepare while the main course is finishing.

It is also a nice change from the usual backyard sides. The slightly charred corn, butter, Cotija cheese, and fresh cilantro add plenty of flavor without requiring another complicated recipe or a pile of dishes to clean afterward.

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Can You Cook Corn From Frozen?

While there are lots of things you need to defrost before you cook them, corn is not one of them and you can throw it straight into the skillet (or on the griddle).

I start the corn off on a slightly lower heat to give the heat from the cooker top a chance to thaw the corn before I start charring it. The water that's released from the corn being frozen stops it from drying out while it's cooking.

Is Frozen Corn Healthy?

A study published in The New York Times in 2016 from the University of California-Davis, found that frozen corn had a higher vitamin C content than fresh corn.

Lots of vegetables that are picked to be frozen are flash frozen, which locks in the nutrition quickly. I often see sad looking vegetables in the supermarket that have clearly been sitting there for too long, they should be bright and perky looking, not sad and wilted. Buying frozen veg can avoid this, so feel free to make the most of the frozen veg aisles in the shops, it's just as good for you. And sometimes better!

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More Fun Grilling Sides

• Solar braised potatoes
• Solar roasted asparagus
• Authentic grilled Mexican street corn (cobbed corn in husks)

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How To Make Mexican Street Corn from Frozen

Core Ingredients

• 1 (16-ounce) bag frozen corn kernels
• 1 tablespoon butter
• 2 tablespoons mayonnaise
• 2 tablespoons Mexican crema or sour cream
• 1 to 2 tablespoons fresh lime juice
• ⅓ cup crumbled Cotija cheese, plus more for serving
• ¼ to ½ teaspoon chile powder, to taste
• Salt to taste
• Lime wedges for serving

Optional Ingredients

• 2 tablespoons finely chopped white onion
• 1 small jalapeño or serrano pepper, finely chopped - optional
• 2 tablespoons chopped fresh cilantro

Instructions

• Heat the skillet or griddle over medium heat. Melt the butter and add the finely chopped onion and jalapeño or serrano, if using. Cook for about 1 to 2 minutes.
• Add the frozen corn directly to the skillet. Cook over medium heat for several minutes until the corn has thawed and most of the released moisture has evaporated.
• Increase the heat to medium-high or high. Spread the corn into an even layer and allow it to sit without constantly stirring. Let portions of the corn become golden brown and lightly charred, then stir and repeat.
• Remove the corn from the heat. Stir in the mayonnaise, crema, lime juice, Cotija cheese and cilantro.
• Season with chile powder and salt to taste. Top with a little additional Cotija and cilantro and serve with lime wedges.