Mexican Street Corn (Elote) Recipe
This Mexican Street Corn recipe is a flavorful and easy-to-make dish featuring tender corn kernels coated in a creamy, tangy, and mildly spicy sauce, topped with crumbly cotija cheese, fresh cilantro, and a hint of chili powder. Perfect as a snack or side dish, this street food favorite brings authentic Mexican taste to your table.
- Prep Time: 5 minutes
- Cook Time: 5 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Ingredients
Scale
Corn and Cooking
- 1 pound (450 g) frozen corn
- 2 tablespoons granulated sugar
- 240 ml water (for boiling)
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 boiling water: Bring 240 ml of water to a rolling boil in a saucepan. Add the granulated sugar and stir until it dissolves completely, creating a sweetened boiling liquid.
- Cook the corn: Add the frozen corn to the boiling water. Cover the saucepan with a lid and allow the corn to simmer gently for 3 to 5 minutes, or until the kernels are thoroughly heated and tender.
- Make the sauce: While the corn cooks, combine mayonnaise, sour cream, sriracha, kosher salt, and optional lime salt in a bowl. Stir well until the mixture is smooth and uniform.
- Drain and cool the corn: Once the corn is cooked, drain it thoroughly using a colander and return the corn to the pan. Let it cool for about 3 minutes to be warm but not hot.
- Combine corn with sauce: Fold the prepared sriracha-mayo sauce into the warm corn, mixing gently to ensure all kernels are evenly coated with the flavorful sauce.
- Serve and garnish: Divide the dressed corn evenly among four serving cups. Top each serving with crumbled cotija cheese, freshly chopped cilantro, a light sprinkle of chili powder, and a lime wedge. Serve immediately while warm.
Notes
- For a spicier version, increase the amount of sriracha sauce or chili powder according to your taste.
- If cotija cheese is unavailable, queso fresco or feta cheese make excellent substitutes.
- Lime salt can add a unique citrusy saltiness, but regular kosher salt works perfectly fine.
- You can toast the corn lightly before boiling for a smokier flavor, although this recipe simmers the corn for a tender texture.
- This recipe can be made dairy-free by substituting vegan mayonnaise and sour cream alternatives.
Keywords: Mexican Street Corn, Elote, Corn Salad, Cotija Cheese, Mexican Side Dish, Easy Mexican Recipe
Find it online: https://dinewithdylan.com/mexican-street-corn-elote-recipe/
