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Mexican Street Corn Must Try

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Ingredients

Scale
  • 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. Bring 240 ml of water to a rolling boil in a saucepan. Add the sugar and stir until fully dissolved.
  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.
  3. While the corn simmers, combine mayonnaise, sour cream, sriracha, and both salts in a bowl. Stir until a uniform sauce forms.
  4. Once corn is cooked, drain thoroughly and return to the pan. Allow to cool for approximately 3 minutes.
  5. Fold the sriracha-mayo mixture into the warm corn, ensuring all kernels are evenly coated.
  6. Divide the dressed corn among four serving cups. Top with crumbled cotija, fresh cilantro, a sprinkle of chili powder, and a lime wedge. Serve immediately.

Find it online: https://thecookingjournal.com/mexican-street-corn-must-try/