Mexican Street Corn Delight

This addictive Mexican street corn transforms frozen corn into a creamy, tangy, slightly spicy side dish that captures all the flavors of the classic elote but in an easy-to-serve cup form. I first discovered this recipe when hosting a taco night and needed a quick side dish that would impress without requiring extra time at the grill.

I serve this at nearly every summer gathering now. Even my friend who claims to hate corn ends up going back for seconds every single time. There's something magical about that combination of creamy sauce, salty cheese, and sweet corn.

Ingredients

• 1 pound frozen corn: The frozen variety works perfectly here and saves time. Choose a quality brand for the sweetest kernels.
• 2 tablespoons granulated sugar: Enhances the natural sweetness of the corn and helps achieve that authentic street food flavor.
• 1/4 cup mayonnaise: Creates the creamy base. Full-fat works best for the richest flavor.
• 1/4 cup sour cream: Adds tanginess and cuts the richness of the mayo. Mexican crema is an excellent substitute if available.
• 1/2 teaspoon sriracha sauce: Provides a gentle heat that builds. The sauce also adds a subtle garlic note.
• Kosher salt: Enhances all the flavors. Diamond Crystal brand is my preference for its clean taste.
• Lime salt: Optional but adds an incredible citrus punch. Look for it at specialty stores or make your own.
• 1/2 cup cotija cheese or queso fresco: This crumbly, salty cheese is essential. If unavailable, feta makes a decent substitute.
• 1/4 cup fresh cilantro: Brightens the entire dish with its herbaceous notes. Use the leaves and tender stems for maximum flavor.
• Chili powder: Adds color and a warm spice note. Authentic Mexican chili powder works best here.
• 1 lime: Fresh lime juice is non-negotiable. The acidity balances the richness perfectly.

Step-by-Step Instructions

Prepare the cooking liquid:

Bring 240 ml of water to a rolling boil in a medium saucepan. Add the granulated sugar and stir continuously until it completely dissolves, about 30 seconds. This sweetened water will infuse the corn with additional sweetness.

Cook the corn:

Add the frozen corn directly to the boiling sweetened water. Cover the saucepan with a lid to trap steam and heat. Reduce heat to medium low and simmer gently for 3 to 5 minutes. You want the kernels heated through but still maintaining some bite. They should be bright yellow and plump when ready.

Make the sauce:

While the corn cooks, combine the mayonnaise, sour cream, sriracha sauce, kosher salt and lime salt (if using) in a medium mixing bowl. Whisk until the mixture becomes completely uniform with no streaks remaining. The sauce should be thick enough to coat the back of a spoon but still easily stirrable.

Prepare the corn:

Once the corn has finished cooking, drain it thoroughly in a colander, shaking several times to remove excess moisture. Return the drained corn to the still warm pan and let it sit uncovered for approximately 3 minutes. This brief cooling period helps the sauce adhere better while keeping the corn warm enough to melt the cheese slightly.

Mix everything together:

Add the sriracha mayo mixture to the warm corn. Using a silicone spatula or wooden spoon, gently fold the sauce into the corn with a lifting motion rather than stirring. Continue until every kernel is evenly coated with a glossy layer of sauce. This should take about 45 seconds of careful folding.

Serve and garnish:

Divide the dressed corn evenly among four serving cups or small bowls. Top each portion with a generous sprinkle of crumbled cotija cheese, followed by freshly chopped cilantro. Finish with a light dusting of chili powder and place a lime wedge on the side or directly on top. Serve immediately while still warm for the best flavor and texture.

Save

The first time I made this for my family, my daughter declared it "corn candy" and now requests it weekly. The magic is in the balance of the sweet corn against the tangy, creamy sauce and salty cheese. I always make a double batch because it disappears so quickly.

Recipe FAQs

→ Can I use fresh corn instead of frozen?

Yes, you can substitute fresh corn kernels cut from the cob. If using fresh corn, reduce the cooking time to about 2-3 minutes since fresh corn cooks more quickly than frozen. For an authentic touch, you could also grill the corn on the cob first, then cut off the kernels before mixing with the sauce.

→ What can I substitute for cotija cheese?

If you can't find cotija cheese, feta makes an excellent substitute with its similar crumbly texture and salty flavor. Other alternatives include queso fresco (as mentioned in the ingredients), ricotta salata, or even grated parmesan in a pinch, though the flavor profile will be slightly different.

→ How spicy is this dish?

The spice level is customizable based on your preference. As written, with 1/2 teaspoon of sriracha, the dish has a mild heat that most people will find enjoyable. You can easily adjust by increasing the sriracha or chili powder for more heat, or reducing them for a milder version that's more kid-friendly.

→ Can I make Mexican street corn ahead of time?

While this dish is best served warm and fresh, you can prepare it up to 24 hours in advance. Store in an airtight container in the refrigerator and reheat gently in the microwave or on the stovetop. Add the cotija cheese, cilantro, and lime juice just before serving to maintain freshness. Note that the texture may change slightly upon reheating.

→ What's lime salt and where can I find it?

Lime salt is a seasoning blend that combines salt with lime zest or lime flavoring. You can find it in the spice section of many grocery stores, particularly those with good Mexican food selections. If unavailable, you can make your own by mixing kosher salt with lime zest, or simply use regular salt and add extra lime juice when serving.

→ What can I serve with Mexican street corn?

This versatile side dish pairs wonderfully with tacos, enchiladas, grilled meats, or as part of a Mexican-inspired feast. It's also delicious alongside burgers or grilled chicken for a fusion meal. For a complete Mexican dinner, serve with carne asada, refried beans, and warm tortillas.