Mexican Street Corn Must Try (Print Version)
Charred corn blended with chili, lime, cotija cheese, and creamy sauce for a zesty street food twist.
# Ingredients:
→ Main
01 -
1 pound frozen corn
02 -
2 tablespoons granulated sugar
03 -
1/4 cup mayonnaise
04 -
1/4 cup sour cream
05 -
1/2 teaspoon sriracha sauce, or to taste
06 -
Kosher salt, to taste
07 -
Lime salt, optional, to taste
08 -
1/2 cup cotija cheese or queso fresco, crumbled
09 -
1/4 cup fresh cilantro, chopped, to taste
10 -
Chili powder, to taste
11 -
1 lime, cut into wedges
# Steps:
01 -
Bring 1 cup of water to a rolling boil in a saucepan. Add the granulated sugar and stir until completely dissolved.
02 -
Add frozen corn to the boiling water. Cover with a lid and simmer on low heat for 3 to 5 minutes, or until kernels are heated through and tender.
03 -
While the corn cooks, combine mayonnaise, sour cream, sriracha, kosher salt, and lime salt in a bowl. Mix until the sauce is smooth and homogeneous.
04 -
Drain the cooked corn thoroughly and return to the saucepan. Allow to cool for approximately 3 minutes.
05 -
Fold the creamy sriracha mixture into the warm corn, stirring to coat all kernels evenly.
06 -
Divide the dressed corn among four serving cups. Top with crumbled cotija cheese, chopped cilantro, a light sprinkle of chili powder, and a lime wedge. Serve immediately.
# Notes:
01 -
Cotija cheese delivers authentic flavor and texture, though queso fresco is a suitable substitute. For optimal taste, serve the corn promptly while warm.