Name: Mexican Street Corn (Elote) Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Mexican
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

Jump to Recipe

Introduction

Mexican Street Corn is a vibrant and flavorful snack that perfectly balances creamy, spicy, and tangy elements. This easy recipe uses frozen corn and a zesty sriracha mayo sauce to bring the classic street food experience right to your home.

A clear glass bowl filled with three layers of creamy corn mixture in yellow and white colors, topped with a layer of whole yellow corn kernels mixed with white creamy sauce. The surface is sprinkled with crumbled white cheese, reddish paprika powder, and green chopped herbs. A half lime slice is placed standing upright at the back edge of the bowl. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
Step 2: 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.
Step 3: While the corn simmers, combine mayonnaise, sour cream, sriracha, kosher salt, and lime salt (if using) in a bowl. Stir until a uniform sauce forms.
Step 4: Once the corn is cooked, drain thoroughly and return it to the pan. Allow to cool for about 3 minutes.
Step 5: Fold the sriracha-mayo mixture into the warm corn, making sure all kernels are evenly coated.
Step 6: Divide the dressed corn among four serving cups. Top with crumbled cotija cheese, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Tips & Variations

For a smoky flavor, try grilling fresh corn instead of boiling frozen corn.
Adjust the amount of sriracha to make the dish more or less spicy according to your preference.
Substitute cotija cheese with feta cheese if cotija is unavailable.
Add a dash of smoked paprika to enhance the smoky notes without grilling.

Storage

Store leftover Mexican street corn in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or on the stovetop to avoid drying it out. The topping is best added fresh before serving for optimal flavor and texture.

How to Serve

A close-up view of a layered corn dish in a clear glass container. The bottom layer consists of yellow corn kernels mixed with a creamy white sauce, visible through the glass. The top layer is a generous mound of bright yellow corn kernels, sprinkled with small white crumbly cheese pieces, green chopped herbs, and reddish-brown spices. A slice of fresh lime is placed behind the container. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh corn instead of frozen?

Yes, fresh corn works wonderfully. You can boil, grill, or roast it before mixing with the sauce for a more authentic and rich flavor.

What can I use if I don’t have lime salt?

Lime salt is optional; you can substitute it with a squeeze of fresh lime juice and a pinch of regular kosher salt to achieve a similar tangy and salty taste.