Hey there, friends! Today, I’m excited to share with you a recipe that’s pretty close to my heart: Mexican Street Corn. This simple yet incredibly satisfying dish reminds me of bustling street vendors and vibrant flavors during my family vacations to Mexico. If you’re like me, juggling life as a busy mom while wanting to put something special on the table, this recipe is a perfect fit. Trust me, the combination of creamy, tangy, and slightly spicy just hits the spot every time. Let’s jump right into the details of whipping up this easy and delightful treat! By the way, if you’re interested in exploring more about Mexican cuisine, check out my Mexican Street Corn Salad here.
Why you’ll love this recipe
Making Mexican Street Corn at home means you get all those delicious flavors without the mesquite street vendors! Here’s why you’ll love it:
- Quick and Easy: All it takes is 20 minutes from start to finish.
- Budget-Friendly: Uses simple, affordable ingredients that are likely already in your pantry.
- Bursting With Flavor: The combination of chili, lime, and cheese makes for an irresistible treat.
- Customizable: Adjust the spice level and ingredients to suit your taste buds.
Ingredients
- 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
Step-by-step instructions
Boiling the Corn
First, bring about 240 ml of water to a rolling boil in a saucepan. Add in the sugar, stirring it until it dissolves completely. It’s a neat trick I picked up to get the corn a bit sweeter!
Next, toss in the frozen corn. Pop a lid on the saucepan and let it simmer for about 3 to 5 minutes, until the corn is tender and heated through.
Preparing the Sauce
While the corn is doing its thing, let’s whip up the sauce. In a bowl, mix together mayonnaise, sour cream, a dash of sriracha, kosher salt, and lime salt if you have it. Stir until the mixture is nice and creamy. I’m a bit of a wimp with spice, so I usually start with a little sriracha and taste as I go.
Combining Everything
Once the corn is ready, drain it thoroughly and return it to the pan. Let it cool for around 3 minutes. This cooling time is just enough for me to gather the kids from whatever mischief they’re up to in the backyard!
Now, fold in the sriracha-mayo mixture with the corn, making sure every kernel gets a nice coating.
Serving
Divide the dressed corn into four serving cups. Sprinkle crumbled cotija cheese, fresh cilantro, a dusting of chili powder, and finally, garnish each cup with a lime wedge. Serve immediately for the best experience!
Recipe tips & variations
- Spice it Up: Add more chili powder or sriracha for an extra kick.
- Cheese Choice: If cotija is hard to find, queso fresco or Parmesan work just as well.
- Cilantro Swaps: Not a fan of cilantro? Try parsley or just skip it altogether.
- Corn Options: Fresh, grilled corn enhances the smoky flavor; otherwise, canned corn is a quick fix.
Storage & reheating
Got leftovers? Just pack them into an airtight container and pop them in the fridge — it can be stored for up to 3 days. To reheat, I recommend warming it up on the stovetop or microwave until hot.
FAQs
How can I make it less spicy?
You can simply reduce or omit the sriracha and chili powder, or replace them with paprika for just a hint of warmth.
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add more crunch and a smoky flavor. Just grill the corn cob before cutting the kernels off.
Is there a substitute for mayonnaise?
Greek yogurt is a fantastic swap for mayonnaise and adds a bit of protein to the dish too.
What type of cheese is best?
Cotija cheese is traditional, but you can use queso fresco, feta, or even a sharp cheddar for a different twist.
Recipes you may like
Hopefully, you found this recipe as delightful as I do, and I can’t wait to hear how you make it your own! Join the conversation in the comments below or share your version on social media — tag me so I can see your creations. Happy cooking!
Mexican Street Corn
- Total Time: 20 minutes
- Yield: 4 servings 1x
Description
A quick and easy recipe for delicious Mexican Street Corn bursting with flavor.
Ingredients
- 1 pound frozen corn
- 2 tablespoons granulated sugar
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon sriracha sauce, or to taste
- Kosher salt, to taste
- Lime salt, optional, to taste
- 1/2 cup cotija cheese or queso fresco, crumbled
- 1/4 cup fresh cilantro, chopped, to taste
- Chili powder, to taste
- 1 lime, cut into wedges
Instructions
- Bring about 240 ml of water to a rolling boil in a saucepan. Add in the sugar, stirring it until it dissolves completely.
- Toss in the frozen corn. Cover and let it simmer for about 3 to 5 minutes.
- In a bowl, mix together mayonnaise, sour cream, sriracha, kosher salt, and lime salt until creamy.
- Drain the corn and let it cool for around 3 minutes. Then fold in the sriracha-mayo mixture with the corn.
- Divide the dressed corn into four serving cups. Sprinkle with cotija cheese, fresh cilantro, chili powder, and garnish with a lime wedge. Serve immediately.
Notes
- Spice it Up: Add more chili powder or sriracha for an extra kick.
- Cheese Choice: If cotija is hard to find, queso fresco or Parmesan work just as well.
- Cilantro Swaps: Not a fan of cilantro? Try parsley or just skip it altogether.
- Corn Options: Fresh, grilled corn enhances the smoky flavor; otherwise, canned corn is a quick fix.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 2g
- Sodium: 300mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg