Hey there, friends! Today we’re diving into a delightful dish that has become a favorite during our casual family hangouts and lazy summer evenings—Mexican street corn. If you’re anything like me, when life gets a bit too busy, you crave something simple yet absolutely delicious. Mexican street corn, or “Elote,” as it’s affectionately known, ticks all those boxes—and more! Picture this: sweet, juicy corn kernels, dressed in a luscious mixture of tangy mayonnaise, sour cream, and a hint of sriracha, topped with crumbled cheese, fresh cilantro, and a sprinkle of chili powder. Sounds divine, right? But don’t just take my word for it, let’s get started! And if you want more corn-inspired goodness, check out my Creamy Corn Chowder recipe.
Why you’ll love this recipe
First, it’s super quick. In just 20 minutes, you’ll have a side dish (or snack, who am I kidding?) ready to dazzle. And it’s cost-effective too! We’re using frozen corn, which is a kitchen lifesaver—no need to fuss with fresh corn unless you’re feeling adventurous.
This recipe is also incredibly versatile. Whether you’re serving it as a show-stealing side for grilled meat or as a standalone snack while watching TV (guilty!), it’s bound to impress. Trust me, once you try it, you’ll be making it on repeat.
Ingredients
Here’s what you’ll need to bring this deliciousness to life:
- 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
Boil the corn
Prepare the Water:
Start by bringing 240 ml of water to a rolling boil in a saucepan. Add the sugar to the boiling water and stir until it’s fully dissolved. This step helps to sweeten the corn and bring out its natural flavors.
Cook the Corn:
Add the frozen corn to the water. Cover the saucepan with a lid and let it simmer gently for about 3 to 5 minutes until the corn is heated through and tender.
Make the dressing
Combine Ingredients:
While your corn is simmering away, go ahead and mix the mayonnaise, sour cream, sriracha, and both types of salt in a bowl. Stir it together until you have a smooth sauce.
Assemble the dish
Cool and Combine:
Once your corn is cooked, drain it thoroughly and return it to the pan. Let it cool for about 3 minutes. This step prevents the mayo from becoming runny when mixed.
Dress the Corn:
Fold the sriracha-mayo mixture into the warm corn, ensuring every kernel is beautifully coated. This part always reminds me of arts and crafts time—truly satisfying!
Serve with toppings
- Time to Garnish: Divide the dressed corn among four serving cups. Top each with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately for the best taste and texture!
Recipe tips & variations
- Cheese swap: If cotija cheese is out of reach, try feta or even Parmesan. It’ll still taste fabulous.
- Spice adjustment: Adjust the sriracha and chili powder to your preferred heat level. My kids are tiny spice ninjas, so I often dial it down for them.
- Add-ins: For a fun twist, toss in some diced avocado or chopped green onions.
Storage & reheating
Mexican street corn is best enjoyed fresh. If you have leftovers (unlikely as that is!), store them in an airtight container in the fridge for up to two days. To reheat, gently microwave it in short bursts, stirring in between.
FAQs
- Can I use fresh corn instead of frozen?
- Absolutely! Fresh corn can be used, but you’ll need to shuck and boil it first, which adds a bit to the prep time.
- Is Mexican street corn served hot or cold?
- It’s traditionally served warm, but it can be enjoyed cold as well!
- Can I make this dish ahead of time?
- You can prepare the sriracha-mayo mix and cook the corn ahead of time, but combine them just before serving for best results.
- What can I use if I’m out of sriracha?
- If sriracha’s not on hand, a touch of cayenne pepper or another hot sauce you love will work just fine.
Recipes you may like
Crescent Roll Veggie Pizza
Pizza with Sausage Gravy
Print
Mexican Street Corn
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A quick and delicious recipe for Mexican street corn, or Elote, featuring sweet corn filled with flavors of creamy dressing, cheese, and spices.
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
- Prepare the Water: Start by bringing 240 ml of water to a rolling boil in a saucepan. Add the sugar to the boiling water and stir until it’s fully dissolved.
- Cook the Corn: Add the frozen corn to the water. Cover the saucepan with a lid and let it simmer gently for about 3 to 5 minutes until the corn is heated through and tender.
- Combine Ingredients: Mix the mayonnaise, sour cream, sriracha, and both types of salt in a bowl. Stir until smooth.
- Cool and Combine: Once your corn is cooked, drain it thoroughly and allow it to cool for about 3 minutes.
- Dress the Corn: Fold the sriracha-mayo mixture into the warm corn until all the kernels are coated.
- Time to Garnish: Divide the dressed corn among four serving cups, then top each with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.
Notes
- Cheese swap: If cotija cheese is out of reach, try feta or even Parmesan.
- Spice adjustment: Adjust the sriracha and chili powder to your preferred heat level.
- Add-ins: Toss in some diced avocado or chopped green onions for a twist.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 2 grams
- Sodium: 300 milligrams
- Fat: 10 grams
- Saturated Fat: 2 grams
- Unsaturated Fat: 7 grams
- Trans Fat: 0 grams
- Carbohydrates: 26 grams
- Fiber: 3 grams
- Protein: 6 grams
- Cholesterol: 10 milligrams