Mexican Street Corn Must Try Recipe
If you’re craving the smoky, creamy, and tangy flavors of authentic street food, this Mexican Street Corn Must Try recipe is your answer. I’ve perfected this version after countless tests to deliver maximum flavor with minimal fuss, using a clever frozen corn hack that saves time without sacrificing that crave-worthy char. The combination of creamy sauce, salty cheese, and a hint of chili is a guaranteed crowd-pleaser for any gathering.
PrintMexican Street Corn Must Try
Ingredients
Scale
- 1 pound (450 g) frozen corn
- 2 tablespoons granulated sugar
- 1/4 cup (60 ml) mayonnaise
- 1/4 cup (60 ml) sour cream
- 1/2 teaspoon sriracha sauce, or to taste
- Kosher salt, to taste
- Lime salt, optional, to taste
- 1/2 cup (65 g) cotija cheese or queso fresco, crumbled
- 1/4 cup (10 g) fresh cilantro, chopped, to taste
- Chili powder, to taste
- 1 lime, cut into wedges
Instructions
- Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
- 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.
- While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
- Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
- Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
- 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.
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