If I open a restaurant menu and see Mexican street corn listed as an option there is a 100% chance I’ll be ordering it for meal — it’s one of my favorites. I included a recipe for it in my cookbook, and a few years ago I made a dip-version of this dish for a dip potluck party I hosted (one of the most fun get-togethers I’ve ever thrown!). I thought I would resurrect the dish and give it a new twist, this time using fire-roasted corn which I always snag in the frozen food aisle at Trader Joe’s or Whole Foods. This version gets tons of flavor from the fire-roasted corn, spices and citrus, and the crumbly cotija cheese. You can make the corn dish and serve it as a dip, but I wanted to up the presentation game and spooned heaps of it into scoop-shaped chips for individual servings. These little corn bites practically disappeared when I made them, so make sure you pop a few in your mouth before you share them with guests  — get the full recipe below:

Mexican Street Corn Bites.
Prep time: 
Cook time: 
Total time: 
Serves: 30 Scoops
  • 2 Cups of Frozen Fire Roasted Corn
  • 2 Tbsp. of Mayonnaise
  • 1 Lime, juiced
  • ½ Tsp. of Cumin
  • ½ Tsp. of Chili Powder
  • 3 Tbsp. of Cotija or Queso Fresco
  • 2 Tbsp. of Scallions, chopped
  • Salt and Pepper
  • Scoop-shaped Tortilla chips
  1. In a small pan, warm the frozen corn for about 5 minutes. Remove from heat and transfer to a bowl to cool to room temperature.
  2. Combine mayonnaise, lime juice, cumin, and chili powder in a bowl and stir until the ingredients are well incorporated.
  3. Toss the dressing with the cooled fire roasted corn until all of the pieces are evenly coated, then fold in the cotija cheese and scallions; season with salt and pepper and chill until ready to serve.
  4. Once you’re ready to serve, scoop about a tablespoon of the corn salad into each tortilla scoop (or serve alongside chips and let guests help themselves!)