Mexican Street Corn Must Try

Mexican Street Corn is pure summer happiness in a cup. The sweet corn and creamy tangy topping with a hint of chili transports me right back to walking through bustling mercados in Mexico City. It is quick bright and loaded with all the flavors you crave from this classic snack

The first time I made this my kitchen smelled like a fiesta I never knew how easy it was to bring festival flavors home until this recipe became my go to side

Ingredients

• Sugar: for bumping up the corn’s natural sweetness Use white granulated for best results
• Frozen corn: works beautifully and gives consistent sweetness and tenderness I prefer the smaller kernel variety for best texture
• Mayonnaise: creates the creamy base Choose a brand you love since flavor comes through
• Sour cream: adds tangy richness Look for full fat for the dreamiest sauce
• Sriracha: brings the perfect background kick Adjust to your taste or swap in your favorite hot sauce
• Kosher salt: for seasoning and enhancing flavors Always check freshness for briny punch
• Lime salt (optional): heightens those citrus notes Try flaky sea salt blended with lime zest for a homemade touch
• Cotija cheese or queso fresco: crumbly and salty Aged cotija will be richer while queso fresco is lighter and mild
• Cilantro: fresh and bright Pick bunches with perky leaves and vibrant color for top flavor
• Chili powder: gives the final pop of heat Bold and smoky Mexican chili powder brings authenticity
• Lime wedges: for squeezing on top Adds essential tartness Use thin skin juicy limes for maximum juice

Instructions

Boil the Corn:

Start with one cup of water in a saucepan and bring it to a rolling boil over high heat Add the sugar and let it dissolve completely so the corn gets that subtle sweetness

Simmer the Corn:

Pour in the frozen corn and put on the lid Reduce the heat to low Simmer for three to five minutes until the corn is completely tender and warmed through Stir once or twice to make sure all the kernels cook evenly

Mix the Sauce:

While the corn cooks grab a small bowl Combine mayonnaise sour cream sriracha kosher salt and lime salt if using Stir until smooth and creamy Adjust the sriracha and salt to match your taste preferences

Drain and Cool:

Once the corn is hot drain well Return the corn to the pan and let cool for about three minutes This keeps the sauce from melting too fast and lets the flavors really shine

Combine with Sauce:

Add the sriracha mayo mixture to the corn Stir gently but thoroughly until every kernel is coated This is where the flavor magic happens

Assemble and Serve:

Divide the creamy corn among four cups Top each with heaps of crumbled cotija or queso fresco Sprinkle generous cilantro and a dusting of chili powder Place a lime wedge on each cup Squeeze and serve right away for the true street corn experience

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Cheese is always a crowd pleaser in my house and cotija brings the perfect salty bite My kids love adding extra chili powder and squeezing tons of lime for that zingy finish This dish always brings back warm memories of summer cookouts and street parties

Storage Tips

Store leftovers in an airtight container in the fridge for up to two days The flavors actually mingle and deepen overnight Be sure to keep the fresh toppings like cilantro and lime separate so they stay crisp until serving

Ingredient Substitutions

If you cannot find cotija feta cheese makes a delicious substitute Greek yogurt works instead of sour cream for a lighter feel Try chipotle powder if you want a smoky twist or snip in scallions for added crunch

Serving Suggestions

Mexican Street Corn pairs beautifully with grilled meats or tacos It is a vibrant side for barbecues and potlucks and shines at summer picnics My family sometimes enjoys it with tortilla chips as a savory dip

A Taste of Tradition

This recipe is inspired by elote a beloved street food found throughout Mexico Traditionally served on the cob or in a cup as esquites each bite bursts with flavor and memories of city squares and local festivals

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This recipe proves street food magic can happen in your kitchen with just a few familiar ingredients Every bite brings back joyful memories of warm nights and good company

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.