Mexican Street Corn Seasoning Recipe
Create the perfect Mexican Street Corn Seasoning Recipe that’s bursting with smoky, sweet, and tangy flavors. Spice up your grilled corn with these Mexican seasonings.
Servings: 1 cup
Ingredients
- 2 tablespoons chili powder
- 1 tablespoon garlic powder
- 1 tablespoon chipotle powder
- 1 tablespoon smoked paprika
- 1 tablespoon sweet paprika (regular paprika)
- 1 tablespoon ground cumin
- 1 tablespoon light brown sugar
- 1 teaspoon flaky sea salt
- 1 tablespoon dried lemon zest or dried lime zest
- 3 tablespoons grated Parmesan cheese, optional *
- 1 tablespoon dried cilantro, optional
Instructions
- Using a medium bowl, combine all of the ingredients and whisk to mix. If you are using the seasoning right away, you can use fresh lemon or lime zest. If you are going to be storing this, allow the zest to dry out before adding to the mix and storing.
- * If you’re using the grated Parmesan, before sure to store the mix in the refrigerator for up to 2 weeks. Longer shelf life is achieved by omitting the cheese and storing the mix in the pantry. Add the Parmesan when you are using the mix in a recipe.
Notes
- Sometimes I find my local Asian or Mexican markets to have less expensive herbs and spices without losing their freshness or potency.
- I like to double the recipe and store it in a mason jar.
- Check the expiration date of your spices and herbs. You want to make sure you have the freshest ingredients.
- If you don’t care for cilantro, leave it out.
- I used dried lemon zest when I made it as that is what I had but dried lime zest is great in this, too. While you can buy both of those, it’s easy to just zest the citrus, leave it out, and let it dry on its own to use in recipes like this.
- The list of ingredients is to my tastes, but if you prefer it less spicy or more adjust the spices as needed.
- You can also control the amount of salt used.
- This seasoning mix is also great to use in place of taco seasoning.