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If you have yet to try Mexican Street Corn at home, this quick and bright cup-style version comes together easily with frozen corn and a creamy flavorful sauce. It is the perfect blend of sweet spicy tangy and savory. I always whip this up for summer gatherings and somehow it disappears long before the main meal.
The first time I made this for friends they thought I bought it from a corner elote cart. Now it is everyone’s must request at my backyard parties.
Ingredients
- Frozen corn: delivers authentic sweetness and texture plus it saves time
- Sugar: brightens the corn and enhances its natural flavor
- Mayonnaise: provides the creamy base for the sauce use a full-fat quality brand
- Sour cream: adds tang and extra richness you can use Mexican crema for even more authenticity
- Sriracha: offers a subtle heat adjust it to your spice preference
- Kosher salt: brings out every flavor flake kosher for even salting
- Lime salt or regular sea salt with a zest of lime: wakes up the whole dish sprinkle as needed
- Cotija cheese or queso fresco: gives briny savory creaminess choose the freshest block and crumble by hand
- Cilantro: adds bright herbal notes pick vibrant green bunches with little wilting
- Chili powder: brings warmth and color use a pure chili variety or your favorite blend
- Fresh lime: cut into wedges for that final zing go for plump juicy limes that yield easily to a squeeze
Instructions
- Prepare the Sweet Corn:
- Bring one cup of water and sugar to a boil in a medium pot. Once boiling add frozen corn and cover. Simmer gently for three to five minutes until the kernels are bright tender and heated through. The sugar in the water really lifts the corn’s flavor.
- Mix the Creamy Sauce:
- While the corn cooks whisk together mayonnaise sour cream sriracha kosher salt and lime salt in a small bowl. Stir until smooth and creamy. You can add more sriracha for a spicier kick.
- Drain and Cool Corn:
- Once your corn is perfectly cooked drain it thoroughly and return it to the pot or a large mixing bowl. Let it cool for about three minutes so the creamy sauce will coat every kernel without melting off.
- Combine and Toss:
- Pour the sriracha-mayo mixture over the slightly cooled corn. Stir and toss to combine making sure every bite is coated. The aroma at this stage is absolutely mouthwatering.
- Assemble Individual Cups:
- Spoon the creamy corn mixture into four cups for serving. This makes it easy for everyone to grab their own or enjoy on the go just like authentic Mexican street vendors serve.
- Finish and Serve:
- Top each cup generously with crumbled cotija or queso fresco sprinkle with cilantro and a dash of chili powder. Add a fresh lime wedge on the side for squeezing right before eating. Serve while warm and creamy for the best flavor.
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One of my favorite touches is the extra squeeze of fresh lime at the table. It always reminds me of family vacations and bustling street markets where the air is filled with warm corn and lime.
Storage Tips
Refrigerate leftover corn in an airtight container for up to three days. If you want to reheat use the microwave or a gentle pan over low heat. Add a splash of water if needed to return some creaminess. Avoid freezing once mixed as the mayo sauce may separate.
Ingredient Substitutions
Try Greek yogurt in place of sour cream for a lighter spin. If you cannot find cotija use feta crumbled by hand but rinse briefly under cool water to soften the flavor. For a more traditional approach swap in Mexican crema for the sour cream and try Tajin seasoning for bold citrus chili zest.
Serving Suggestions
Spoon the corn over grilled steak or chicken for next level dinners. Stir leftovers with black beans and avocado for a hearty lunch bowl. For parties serve out of a big platter with tortilla chips for dipping just like a chunky corn salsa.
Cultural Context
Mexican Street Corn known as elote is a festival for your senses. Found at fairgrounds city corners and family events it reflects the central role of corn in Mexican cuisine. This cup style version turns a classic street food into a shareable snack for everyone.
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Mexican Street Corn is best enjoyed warm with a final squeeze of lime. Let everyone customize their own cup for a fun flavorful treat.
Frequently Asked Questions
- → What type of cheese is best for topping?
Cotija cheese or queso fresco offers a salty, crumbly texture traditionally used for this dish.
- → Can I use fresh corn instead of frozen?
Yes, fresh corn can be substituted by boiling or grilling the kernels before mixing with the sauce.
- → How spicy is this dish?
The heat level is adjustable by increasing or reducing sriracha and chili powder to taste.
- → Are there alternatives to mayonnaise and sour cream?
Greek yogurt or Mexican crema can be used for a lighter or tangier option.
- → Should the corn be served hot or cold?
The corn is best served warm, allowing the sauce and toppings to blend for the fullest flavor.