Mexican street corn is unlike any other corn dish. It’s sweet and savory, a little creamy, a little spicy, and also tangy from the lime juice. If you like the taste of corn, prepare yourself to fall head over heels in love with this wonderful dish.
You can enjoy it as an appetizer, as a snack or as a side dish. There’s nothing not to love about this recipe. It’s so easy to make and you can adjust the different seasonings to get the flavor just right for your palate.
You probably already have all the ingredients for this classic Mexican corn recipe. You might like to grill the corn instead of boiling it for a wonderful smoky flavor. You can also use feta or parmesan in place of the queso fresco or cotija if you aren’t near any Mexican markets. So, grab your ingredients and apron and get ready for an incredible flavor experience.
Why You’ll Love the Recipe:
Mexican street corn is like no other corn recipe. It just has so much flavor!
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How to Serve It:
Enjoy this as a snack or appetizer. You can also have it as a side dish alongside grilled meat or chicken.
Can You Make It Ahead?
No, this dish is best made and served right away.
Storage Instructions:
Leftovers will keep for up to 3 days in an airtight container in the refrigerator.
Variations and Substitutions:
You can use fresh corn if you prefer. Remove the husk and silk, cut off the kernels and then continue with the recipe. Lime salt is a salt and lime seasoning. If you can’t get it, just sub Tajin seasoning or a little extra salt and lime juice.
Mexican Street Corn Recipe
Ingredients
- 1 pound frozen corn
- 2 tablespoons white sugar
- ½ teaspoon sriracha or to taste
- ¼ cup sour cream
- ¼ cup mayonnaise
- ½ cup crumbled queso fresco or cotija cheese
- Kosher salt to taste
- ¼ cup cilantro
- 1 lime cut into wedges
- Chili powder to taste
- Lime salt to taste (optional)
Instructions
- Bring a cup of water to a boil and add the sugar.
- Add the corn and cover the pan, then simmer for 3 to 5 minutes or until tender.
- Mix the sour cream with the mayo, hot sauce, salt, and (if using) lime salt.
- Drain the corn and put it back in the pan.
- Let it cool for 3 minutes and then stir in the sour cream mixture.
- Divide the corn between 4 serving cups or plates.
- Top with cheese, cilantro, lime wedges, and chili powder.
- Serve immediately.
