Mexican Street Corn (Elote) Recipe

Introduction

Mexican Street Corn is a vibrant and flavorful dish that brings the taste of vibrant street vendors right to your kitchen. This easy recipe combines sweet corn with a creamy, spicy sauce and tangy toppings for a deliciously satisfying snack or side.

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

1. Step 1: Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
2. Step 2: Add the 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.
3. 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.
4. Step 4: Once the corn is cooked, drain thoroughly and return it to the pan. Allow to cool for about 3 minutes.
5. Step 5: Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
6. Step 6: Divide the dressed corn among four serving cups. Top each serving with crumbled cotija cheese, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Tips & Variations

• Grill the corn instead of boiling for a smoky flavor before mixing with the sauce.
• Adjust the amount of sriracha to control the heat level according to your preference.
• Use fresh corn kernels when in season for an even sweeter, fresher taste.
• Try substituting queso fresco if cotija isn’t available for a milder cheese option.

Storage

Mexican Street Corn is best enjoyed fresh but can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a microwave or warm pan, then add fresh cilantro and cheese before serving to maintain the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

You can prepare the sauce and corn separately ahead of time, but it’s best to combine them just before serving to keep the corn fresh and the sauce creamy.

What can I use if I don’t have cotija cheese?

Queso fresco is a great substitute for cotija cheese. If neither is available, feta cheese can work as a similar crumbly, salty topping.

Mexican Street Corn (Elote) Recipe

Print Recipe

★★★★★

5 from 124 reviews

A flavorful rendition of Mexican street corn featuring tender sweet corn kernels tossed in a creamy, tangy, and spicy sauce, topped with crumbly cotija cheese, fresh cilantro, chili powder, and a zesty lime wedge. This easy stovetop recipe captures the essence of traditional Mexican elote in a convenient cup format perfect for quick snacks or appetizers.

• Author: Tara
• Prep Time: 5 minutes
• Cook Time: 5 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Snack
• Method: Stovetop
• Cuisine: Mexican
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

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
• Chili powder, to taste
• 1 lime, cut into wedges

Instructions

1. Boil water with sugar: Bring 240 ml of water to a rolling boil in a saucepan. Add the granulated sugar and stir until it is fully dissolved, creating a subtly sweet base for the corn.
2. Cook the corn: Add the frozen corn to the boiling water. Cover the saucepan with a lid and let the corn simmer gently for 3 to 5 minutes, or until the kernels are heated through and tender.
3. Make the sauce: While the corn simmers, combine mayonnaise, sour cream, sriracha sauce, kosher salt, and lime salt (if using) in a bowl. Stir the ingredients until they form a uniform, creamy sauce.
4. Drain and cool corn: Once the corn is cooked, drain it thoroughly and return it to the pan. Allow the corn to cool for about 3 minutes, which helps blend the flavors when mixed with the sauce.
5. Toss corn with sauce: Fold the sriracha-mayo mixture into the warm corn, ensuring that all kernels are evenly coated with the creamy, spicy sauce.
6. Serve and garnish: Divide the dressed corn among four serving cups. Top each with crumbled cotija cheese, freshly chopped cilantro, a sprinkle of chili powder, and a wedge of lime for squeezing. Serve immediately to enjoy the fresh, vibrant flavors.

Notes

• Use fresh corn in season for a sweeter, more vibrant flavor in place of frozen if desired.
• Adjust the amount of sriracha sauce to control the spice level according to your taste.
• Lime salt adds an extra layer of tanginess and saltiness but can be omitted if unavailable.
• For a vegetarian option, ensure that the cotija cheese used is vegetarian-friendly or substitute with a similar vegetarian cheese.
• This recipe can be served warm or at room temperature, but serving immediately after preparation yields the best texture and flavor.

Keywords: Mexican street corn, elote, corn recipe, snack, Mexican appetizer, cotija cheese, creamy corn, spicy corn, sriracha sauce