Ingredients
Corn and Cooking Liquid
- 1 cup water
- 2 tablespoons sugar
- 1 pound frozen whole-kernel corn
Sauce
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ teaspoon sriracha (or to taste)
- Kosher salt (to taste)
- Lime salt (to taste, optional)
Toppings
- ½ cup crumbled cotija cheese or queso fresco
- ¼ cup chopped cilantro
- Chili powder (to taste)
- 1 lime, cut into wedges
Instructions
- Prepare the Corn: In a medium saucepan over high heat, bring the water and sugar to a boil. Once boiling, add the frozen corn, cover with a lid, and simmer for 3-5 minutes until corn is cooked through and tender.
- Make the Sauce: While the corn simmers, combine mayonnaise, sour cream, sriracha, kosher salt, and lime salt in a small bowl, mixing well to create a creamy, spicy dressing.
- Drain and Cool Corn: When the corn is cooked, drain off any excess water and return the corn to the saucepan. Let it cool for about 3 minutes to slightly warm but not hot.
- Combine Corn with Sauce: Add the sriracha-mayo mixture to the warm corn, stirring thoroughly until all kernels are evenly coated with the creamy sauce.
- Portion into Cups: Divide the dressed corn evenly into 4 individual serving cups for easy, convenient portions.
- Add Toppings and Serve: Top each cup with crumbled cotija cheese or queso fresco, a sprinkle of chili powder, fresh chopped cilantro, and a lime wedge on the side. Serve immediately to enjoy the fresh flavors.
Notes
- You can substitute fresh corn kernels if available; just boil for a shorter time until tender.
- Adjust the amount of sriracha according to your preferred spice level.
- Lime salt is optional but adds a unique tangy twist; regular kosher salt works well too.
- This dish is best enjoyed fresh but can be stored covered in the refrigerator for up to 1 day.
- For a dairy-free alternative, substitute mayonnaise and sour cream with vegan versions and omit the cheese.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican