Prep time 15 minutes

Cook time 15 minutes


2 cans (11 oz. each) Del Monte® Summer Crisp® Mexican Style or Golden Sweet Corn

1/2 cup finely crumbled cotija or feta cheese

1/4 cup plus 1 Tbsp. chopped cilantro, divided

2 Tbsp. each mayonnaise, sour cream

1 large lime (1 tsp. zest and 1 to 2 Tbsp. juice)

1/4 tsp. kosher salt

1 Tbsp. vegetable oil

1 1/2 tsp. chili powder


  1. Drain corn and pat very dry with paper towels; set aside. Reserve 1 Tbsp. cheese for topping; set aside. In a large heat proof bowl, combine remaining cheese, 1/4 cup cilantro, mayonnaise, sour cream, lime zest, lime juice and salt; set aside.

  2. Heat oil in a large non-stick or cast-iron skillet over medium-high heat until shimmering.  Add dry corn; cook 5 minutes without stirring.  Stir; cook 5 to 6 minutes, stirring occasionally, until toasted.  Add chili powder; cook 30 seconds, stirring constantly.

  3. Toss hot corn with sauce in bowl.  Garnish with reserved 1 Tbsp. cheese and remaining 1 Tbsp. cilantro.

VARIATIONS:  Prepare as recipe directs, except:

  • For Spicy Mexican Street Corn, add 1 to 3 tsp. finely diced, seeded jalapeño pepper to cheese sauce in Step 1.
  • For Vegan Mexican Street Corn, omit cheese, mayonnaise and sour cream, combining only the cilantro, lime juice, lime zest and salt in the bowl in Step 1. (Or, for a vegetarian non-creamy style street corn, sprinkle with the cheese but leave out the mayo and sour cream.)
  • For 8 Servings, double all ingredients and prepare on a sheet pan using the broiler.  Preheat broiler with oven rack in the top position. Combine cheese sauce as directed in Step 1.  Add oil and dry corn to a large, rimmed baking sheet; toss to coat and spread out evenly.   Broil 5 minutes; stir.  Broil 3 to 4 minutes until toasted; stir in chili powder and broil 1 more minute. Toss hot corn with sauce in bowl.  Garnish with 2 Tbsp. cheese and cilantro.

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