𝐌𝐞𝐱𝐢𝐜𝐚𝐧 𝐒𝐭𝐫𝐞𝐞𝐭 𝐂𝐨𝐫𝐧

🌽 𝐌𝐞𝐱𝐢𝐜𝐚𝐧 𝐒𝐭𝐫𝐞𝐞𝐭 𝐂𝐨𝐫𝐧 — A MUST TRY 😋

Creamy, tangy, slightly sweet, and just the right amount of heat!

“OMG… I was not expecting this to come out as delicious as it did! It quickly became a new family favorite.”

This Mexican Street Corn skillet version delivers all the bold elote flavors without firing up the grill. Sweet corn gets pan-seared until lightly charred, then tossed in a creamy, zesty sauce with a kick of heat and a squeeze of lime. It’s addictive, fast, and goes with EVERYTHING.

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🛒 Ingredients

• 2 tablespoons sugar

• 1 pound frozen corn (no need to thaw)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 teaspoon sriracha (or to taste)

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika (optional but amazing)

• Juice of 1/2 lime

• Salt & black pepper, to taste

• 1/3 cup crumbled Cotija cheese (or feta)

• 2 tablespoons fresh cilantro, chopped

Optional Toppings:
Extra Cotija, tajín, hot sauce, or lime wedges

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🔥 Directions

1️⃣ Caramelize the Corn

Heat a large skillet over medium-high heat. Add frozen corn and sugar directly to the pan. Cook, stirring occasionally, until the corn is hot, lightly charred, and caramelized (about 6–8 minutes).

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2️⃣ Make the Creamy Sauce

In a small bowl, whisk together mayonnaise, sour cream, sriracha, chili powder, smoked paprika, lime juice, salt, and pepper.

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3️⃣ Combine

Reduce heat to medium-low. Add the creamy sauce to the skillet with the corn and stir until evenly coated.

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4️⃣ Add the Cheese

Remove from heat and fold in the Cotija cheese while the corn is still warm.

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5️⃣ Garnish

Sprinkle with fresh cilantro and extra cheese if desired.

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6️⃣ Taste & Adjust

Add more lime, sriracha, or salt to taste.

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7️⃣ Serve Hot

Serve immediately as a side dish, taco topping, or straight from the skillet 😍