Mexican Street Corn

Mexican Street Corn


  • 2 tablespoons sugar
  • 1 pound frozen corn
  • 1/4 cup mayonnaise
  • ¼ cup sour cream
  • 1/2 teaspoon sriracha or to taste
  • Kosher salt to taste
  • lime salt optional, to taste
  • 1/2 cup cotija cheese or queso fresco, crumbled
  • 1/4 cup cilantro to taste
  • chili powder to taste
  • 1 lime cut into wedges


  1. Bring 1 cup of water to a boil and add sugar. When water is boiling, add corn and cover with lid. Simmer corn for 3-5 minutes or until corn is cooked though and tender.
  2. While corn in simmering, combine mayonnaise, sour cream, sriracha, Kosher salt, and lime salt in a small bowl.
  3. When corn is done cooking, drain well and return to pan. Allow to cool for about 3 minutes. Add sriracha-mayo mixture to the corn and until well combined.
  4. Divide corn into 4 individual cups.
  5. Top with queso fresco, cilantro, a dash of chili powder, and a lime wedge. Serve immediately.


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