Mexican Street Corn Must Try

Nothing says summertime to me quite like the flavors of Mexican street corn warm kernels coated in creamy sauce with bursts of lime and pops of chili. This recipe brings the joy of elote right to your kitchen no grill or cob needed and it is the perfect balance of sweet smoky tangy and spicy.

I first served this as an appetizer for a backyard taco night and my family scraped the bowl clean before dinner even started. Since then it is a favorite for last minute gatherings and snack cravings.

Ingredients

• Frozen corn: bright and juicy kernels provide the classic elote base use a high quality bag with plump sweet looking corn
• Granulated sugar: heightens the natural sweetness and helps balance the creamy dressing
• Mayonnaise: adds that signature rich and silky body to the sauce use a real egg based variety for fullness
• Sour cream: softens and tangs the sauce adding fresh dairy notes choose a thick style for best texture
• Sriracha sauce: gives the corn a gentle heat and vibrant color adjust according to your spice preference
• Kosher salt: essential for bringing out all the flavors opt for kosher or sea salt for clean taste
• Lime salt (optional): boosts citrusy zing look for it in spice aisles or skip if unavailable
• Cotija cheese or queso fresco: crumbles in salty milky flavor and classic street corn authenticity try to use a block and crumble it yourself for best melt and texture
• Fresh cilantro: scattered on top delivers a bright earthy lift be sure to use freshly chopped leaves
• Chili powder: brings just the right amount of heat and Mexican flair use a good quality blend for a depth of flavor
• Lime wedges: for squeezing over just before serving these add acidity and the finishing touch

Instructions

Prepare Sweetened Water:

Add 240 ml of water to a medium saucepan and bring it to a full rolling boil over high heat Stir in the granulated sugar until it dissolves completely This creates a subtly sweet base for the corn

Cook the Corn:

Carefully add the frozen corn directly to the boiling sweet water Cover with a tight lid and let simmer gently for three to five minutes Watch for plump tender kernels that release a pleasant aroma

Mix the Sauce:

While the corn simmers combine mayonnaise sour cream sriracha kosher salt and lime salt if using in a medium mixing bowl Stir until the mixture forms one uniform creamy sauce The sriracha should be evenly incorporated so you do not see streaks

Drain and Rest the Corn:

As soon as the corn is heated through drain it very thoroughly using a fine mesh strainer or colander Shake off all excess water Return the corn to the parent saucepan and let cool briefly for three minutes This prevents the sauce from separating later

Dress the Corn:

Add the creamy sriracha mayo mixture to the warm corn Toss gently until each and every kernel is evenly coated with the sauce Take care not to mash the corn use a spatula or big spoon to fold instead of stir vigorously

Assemble and Garnish:

Scoop the dressed corn into four cups or small bowls Top generously with crumbled cotija cheese scatter with fresh cilantro and dust lightly with chili powder Add a lime wedge on the side for squeezing Serve immediately while still warm

I will never forget the first time my daughter decided to add extra sriracha and fresh squeezed lime to her serving the grin on her face said it all

Storage Tips

Store any leftovers in an airtight container in the refrigerator for up to three days The flavor deepens overnight making it even better the next day For best results reheat gently in the microwave and give it a good stir before serving If you plan to store garnish with cheese and herbs just before eating to keep everything fresh and vibrant

Ingredient Substitutions

For a lighter version you can swap plain Greek yogurt for the sour cream or mayonnaise If cotija cheese is not available feta cheese crumbled by hand is a good substitute Fresh or canned corn can be used instead of frozen just be sure to fully drain and pat dry before simmering

Serving Suggestions

Mexican street corn makes a fun side dish for tacos grilled meats or enchiladas It is also great spooned over green salads or used as a topping for loaded baked potatoes I love setting out extra lime wedges and chili powder for guests to tweak flavors to their liking

Cultural Context

Elote is a beloved street snack throughout Mexico and every region has its own spin This version is inspired by elote en vaso or esquites the off the cob style I fell in love with after tasting it in Mexico City where it is served hot in cups with a squeeze of lime

Seasonal Adaptations

In late summer use sweet fresh corn cut off the cob for extra juicy flavor Add diced jalapenos for a summer barbecue twist Stir in charred corn for a smoky grilled version

Success Stories

I have served this corn at birthdays sports parties and potlucks and always leave with an empty dish Friends often ask for the recipe it is my most requested side for taco nights Kids especially seem to love customizing their bowls with lots of lime and cilantro

Freezer Meal Conversion

You can double or triple the recipe and freeze the cooked corn mixture minus the dairy dressing When ready to serve just reheat gently and mix in the sauce and toppings fresh It is a time saver for holidays and big family celebrations

This street corn brings the magic of Mexican markets to your table in just minutes. Try it warm with plenty of lime and enjoy the bold creamy flavors with each spoonful.

Recipe FAQs

→ What kind of cheese works best for this dish?

Cotija is traditional, but queso fresco can also be used for a similar crumbly texture and mild flavor.

→ Can I use fresh corn instead of frozen?

Yes, fresh corn can be boiled until tender and then substituted for frozen for a slightly sweeter taste and firmer bite.

→ Is there a creamy substitute for mayonnaise?

Greek yogurt offers a lighter, tangy option to replace mayonnaise, keeping the creamy texture.

→ How spicy is the final dish?

Spiciness is adjustable with the amount of sriracha and chili powder added, so tailor to personal preference.

→ What garnish adds the most flavor?

Fresh cilantro, chili powder, and a generous squeeze of lime enhance both aroma and taste with vibrant freshness.

→ Can the corn be grilled instead of boiled?

Grilling the corn adds smoky char and deeper flavor, making the dish even more authentic and aromatic.