Mexican Street Corn (Print Version)
Creamy corn tossed with sriracha-mayo sauce, topped with cotija cheese, cilantro and lime for authentic Mexican flavor.
# Ingredients:
→ Corn Mixture
01 -
1 pound (450 g) frozen corn
02 -
2 tablespoons granulated sugar
03 -
1/4 cup (60 ml) mayonnaise
04 -
1/4 cup (60 ml) sour cream
05 -
1/2 teaspoon sriracha sauce
06 -
Kosher salt, to taste
07 -
Lime salt, optional, to taste
08 -
1/2 cup (65 g) cotija cheese or queso fresco, crumbled
09 -
1/4 cup (10 g) fresh cilantro, chopped
10 -
Chili powder, to taste
11 -
1 lime, cut into wedges
# Steps to Follow:
01 -
Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
02 -
Add frozen corn to the boiling water. Cover with a lid and simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
03 -
While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
04 -
Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
05 -
Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
06 -
Divide the dressed corn among four serving cups. Top with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.
# Additional Notes:
01 -
Adjust sriracha and chili powder to taste for spiciness.
02 -
Lime salt can be added for extra flavor.
03 -
This dish is best served immediately while warm.