Easy Mexican Street Corn
This easy and delicious recipe is the perfect side to your fajitas or tacos. It quick and simple enough to go with the most hectic schedules, and works great for those weeknight dinners! Lots of flavor contrasts and a great addition to your meal.
Equipment
- 1 pot
Ingredients
Corn
- 1 Can Corn We use fire roasted corn
- 1 TBSP Sugar
Sauce
- 1/3 Cup Mayo Do not substitute with miracle whip
- 1/3 Cup Sour Cream
- 1/2 tsp Sriracha
- 1/4 tsp Garlic Powder
- Salt & Pepper To taste
Toppings
- 1/2 Cup Cotija Cheese Crumbled
- 1 Group Cilantro Chopped
- 1 Lime Cut in wedges
- 2 Dashes Chili Powder To taste
Instructions
- Prep all your topping ingredients. Crumble your cotija cheese, chop your cilantro, cut your lime into wedges.
- Drain your can of corn and add it to a pot. Fill the pot with water to cover the corn about half way or a little more. Add in the sugar and stir to dissolve. Bring the corn to a boil and continue to cook for about 3 more minutes.
- Once the corn has finished cooking, drain the pot entirely and allow the corn and pot to cool slightly. (You can also put it in a bowl, but I prefer less dishes)
- Once slightly cooled, add in mayo, sour cream, sriracha, garlic powder and salt and pepper. Mix all ingredients together to combine well.
- Dish the corn into individual servings and add your toppings.
- Don't skip out on the toppings, as these add the wonderful flavor contrasts and textures. Be sure to squeeze your lime wedge over top of the corn. I usually start with the chili powder dashes, add the cheese, add the cilantro, and top with the lime wedge. All toppings can be added to taste.