Mexican Street Corn (Elote) Recipe
This Mexican Street Corn recipe delivers a deliciously creamy and spicy twist on traditional corn, featuring tender simmered kernels mixed with a zesty sriracha mayo sauce, crumbled cotija cheese, fresh cilantro, chili powder, and lime wedges for a perfect balance of flavors. Easy to prepare and ideal as a snack or side dish.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Frozen Corn
- 1 pound (450 g) frozen corn
- 2 tablespoons granulated sugar
Sauce
- 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
Toppings
- 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
- Prepare the boiling water: Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until it is fully dissolved, creating a lightly sweetened boiling base for the corn.
- Cook the corn: Add the frozen corn to the boiling water. Cover the pan with a lid and simmer gently for 3 to 5 minutes, or until the kernels are tender and heated through, allowing even cooking without overcooking.
- Make the sauce: While the corn simmers, combine mayonnaise, sour cream, sriracha sauce, kosher salt, and lime salt (if using) in a bowl. Stir until the mixture is smooth and uniform, forming the creamy, spicy dressing.
- Drain and cool corn: Once cooked, drain the corn thoroughly and return it to the pan. Let it cool for about 3 minutes, which helps the sauce adhere better to the kernels.
- Mix corn with sauce: Fold the sriracha-mayo mixture into the warm corn, mixing thoroughly to ensure all kernels are evenly coated with the flavorful sauce.
- Serve and garnish: Divide the dressed corn into four serving cups. Top each serving with crumbled cotija cheese, chopped fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately to enjoy the dish at its freshest and most vibrant.
Notes
- Use lime salt for a tangy twist, but kosher salt works perfectly if you prefer a cleaner salt flavor.
- If cotija cheese is unavailable, queso fresco or a mild feta cheese can be good substitutes.
- Adjust sriracha amounts to control spiciness level to your preference.
- This dish is best served fresh for the best texture and flavor experience.
Keywords: Mexican street corn, elote, cotija cheese, spicy corn salad, sriracha mayo, lime, cilantro
Find it online: https://tastewithamy.com/mexican-street-corn-elote-recipe/
