Planning the perfect celebration often feels like a giant puzzle. You want something that tastes like it came straight from a vibrant street corner in Mexico City but you also do not want to spend your whole day hovering over a hot stove. That is where this incredible cinco de mayo party food comes into play. It is fast and simple and absolutely bursting with flavor. Honestly who does not love corn when it is smothered in creamy sauce and salty cheese?
Whether you are hosting a small gathering or looking for Foods To Bring To Potluck events this recipe is a total winner. It is known as esquites which is basically elote in a cup. It is much less messy than eating corn on the cob which makes it ideal for guests who want to mingle while they snack. Let us dive into why this specific Mexican Street Corn Receipe is going to be your new favorite go to for any festive occasion.
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Why You’ll Love This Recipe
You are going to love this recipe because it is incredibly accessible. You do not need a grill or fancy equipment to get that authentic taste. By using frozen kernels or even Mexican Style Canned Corn you can whip this up any time of year. It is one of those rare dishes that works just as well for a summer barbecue as it does for a Mexican Dinner For Christmas celebration. The versatility is truly unmatched.
Another reason to fall in love with this dish is the balance of flavors. You get the sweetness from the corn which we enhance with a little sugar in the boiling water. Then you have the tang from the sour cream and the kick from the sriracha. When you add the Mexican Topping of cotija cheese it creates a salty finish that ties everything together. It is a symphony of tastes in every single bite.
If you are searching for Food Ideas For Work Parties this is a top tier choice. It is easy to transport in a large container and then scoop into individual cups once you arrive. It stays warm for a good amount of time and even tastes great at room temperature. Plus it is naturally vegetarian which helps when you are trying to accommodate different dietary needs at a big office gathering.
Lastly this recipe is very kind to your wallet. Corn is one of the most affordable ingredients you can buy especially when you buy it frozen in bulk. You can feed a whole crowd for just a few dollars. It proves that you do not need expensive ingredients to create a dish that people will be talking about for weeks. It is simple food done right with plenty of heart and soul.
Ingredients
- 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
Step By Step Instructions
Step 1: Prep The Boiling Water
Start by grabbing a medium sized saucepan and filling it with 240 ml of water. Bring this to a rolling boil over high heat. Once the bubbles are going strong add your granulated sugar. Stir it well until the sugar completely dissolves into the water. This little trick helps bring out the natural sweetness of the corn making it taste like it was just picked from the field.
Step 2: Cook The Corn
Carefully add your frozen corn to the boiling sugar water. If you prefer you can use Mexican Style Canned Corn that has been drained. Put a lid on the pan and turn the heat down slightly. Let it simmer gently for about 3 to 5 minutes. You want the kernels to be heated all the way through and become nice and tender without getting mushy.
Step 3: Create The Creamy Sauce
While the corn is doing its thing in the pan take a small bowl and mix your mayonnaise and sour cream. Add the sriracha for a bit of heat and sprinkle in your kosher salt and lime salt. Stir everything together until it is a smooth and uniform sauce. This sauce is the backbone of the Mexican Street Corn Receipe and provides that signature creamy texture we all crave.
Step 4: Drain And Cool Briefly
Once the corn is tender drain it thoroughly using a colander. You do not want any excess water thinning out your delicious sauce. Return the drained corn to the warm pan but keep the heat off. Let it sit for about 3 minutes to cool just a tiny bit. If the corn is screaming hot it might cause the mayonnaise in the sauce to break or become too oily.
Step 5: Mix It All Together
Now comes the best part. Pour that sriracha mayo mixture over the warm corn. Use a spatula to gently fold everything together. You want to make sure every single kernel is evenly coated in that beautiful sauce. The warmth of the corn will help the sauce melt into every nook and cranny. This is the stage where your cinco de mayo party food really starts to look and smell amazing.
Step 6: Add The Final Toppings
Divide the corn into four serving cups. Now it is time to load up on the Street Corn Toppings. Sprinkle a generous amount of crumbled cotija cheese on top followed by fresh chopped cilantro. Add a light dusting of chili powder for color and a final punch of flavor. Serve each cup with a fresh lime wedge on the side so your guests can add a squeeze of juice right before they eat.
How To Store Leftovers
If you happen to have any of this cinco de mayo party food left over you are in luck. It actually keeps quite well in the refrigerator. Just place the corn in an airtight container. It will stay fresh for about 3 days. When you are ready to eat it again you can enjoy it cold right out of the fridge or give it a quick zap in the microwave.
If you choose to reheat it do so in short intervals like 30 seconds at a time. Stir it between each interval to make sure the sauce redistributes. Sometimes the cheese might melt into the sauce which honestly just makes it even creamier. It is a great way to use up extra ingredients if you made a huge batch for a Mexican Dinner For Christmas or a big summer bash.
I do not recommend freezing the finished dish though. The mayonnaise and sour cream base can change texture once frozen and thawed and it might become a bit grainy. Since it is so fast to make from scratch it is always better to just whip up a fresh batch whenever the craving hits. Trust me your taste buds will thank you for keeping it fresh.
Tips
To make this the best cinco de mayo party food possible always use fresh lime juice. The bottled stuff just does not have that same bright zing that cuts through the richness of the mayo. Also if you cannot find cotija cheese at your local store you can use feta cheese as a substitute. It has a similar salty punch and crumbly texture that works perfectly as a Mexican Topping.
If you are looking for What To Bring To Mexican Potluck and want to impress everyone try charring the corn first. You can do this in a dry cast iron skillet for a few minutes until you see some dark spots. This adds a smoky depth of flavor that mimics the traditional elote cooked over an open flame. It takes an extra few minutes but the results are absolutely worth the effort.
For those who prefer a Mexican Street Corn Recipe Without Mayo you can swap the mayonnaise for more sour cream or even thick Greek yogurt. It will be a bit more tangy and slightly less rich but it is still incredibly delicious. You can also add some diced avocado on top to bring back some of that creamy fat that you lose by skipping the mayo.
When you are preparing Food Ideas For Work Parties consider serving the toppings on the side. This allows people to customize their own cups. Some people might want extra chili powder while others might want to skip the cilantro. Providing a little toppings bar makes the experience interactive and fun for everyone involved. It is a simple way to make your dish stand out.
Conclusion
There you have it. A simple and delicious cinco de mayo party food that will have everyone asking for the recipe. It is proof that you do not need to be a professional chef to create something that feels special and authentic. By using basic pantry staples and frozen corn you can bring the flavors of Mexico right into your own kitchen without any stress.
This Mexican Street Corn Receipe is all about celebration and sharing good food with the people you love. Whether it is a holiday or just a random Tuesday night this corn in a cup brings a little bit of sunshine to the table. It is fast and it is cheap and it is undeniably tasty. So go ahead and grab those ingredients and get cooking.
I hope you enjoy making this as much as you enjoy eating it. Remember to be generous with the Street Corn Toppings and do not forget that extra squeeze of lime. It is the small details that take a simple dish and make it something truly memorable. Happy snacking and enjoy your next big party with this crowd favorite dish.
FAQ
What To Bring To Mexican Potluck?
If you are wondering What To Bring To Mexican Potluck this corn is the answer. It is easy to transport and easy to serve. You can bring the corn in a slow cooker to keep it warm and have the toppings in small bowls on the side. It is always one of the first things to disappear because it is so unique and flavorful.
Can I Use Mexican Style Canned Corn?
Yes you absolutely can use Mexican Style Canned Corn for this recipe. Just make sure you drain the liquid very well before adding it to the sauce. The canned version often has peppers or onions mixed in which can actually add another layer of flavor to your dish. It is a great time saver when you are in a rush.
Is There A Mexican Street Corn Recipe Without Mayo?
If you need a Mexican Street Corn Recipe Without Mayo you can easily substitute the mayo with plain Greek yogurt or just use extra sour cream. Some people even use a bit of mashed avocado to get that creamy texture without using any egg based products. It still tastes great and keeps the spirit of the dish alive.
Can I Serve This For A Mexican Dinner For Christmas?
Absolutely. This dish is a fantastic side for a Mexican Dinner For Christmas. Its bright colors and festive flavors fit right in with a holiday spread. You can even garnish it with a bit of red pomegranate seeds alongside the green cilantro to give it a truly holiday look. It is a fun twist on traditional holiday side dishes.
Easy Mexican Street Corn in a Cup (Esquites)
This fast and simple Mexican Street Corn in a Cup (Esquites) recipe is bursting with flavor, perfect for any party or potluck. It’s less messy than traditional elote and can be made year-round with frozen or canned corn.
Requirements
Ingredients
Instructions
- Start by grabbing a medium sized saucepan and filling it with 240 ml of water. Bring this to a rolling boil over high heat. Once the bubbles are going strong add your granulated sugar. Stir it well until the sugar completely dissolves into the water.
- Carefully add your frozen corn to the boiling sugar water. If you prefer you can use Mexican Style Canned Corn that has been drained. Put a lid on the pan and turn the heat down slightly. Let it simmer gently for about 3 to 5 minutes.
- While the corn is doing its thing in the pan take a small bowl and mix your mayonnaise and sour cream. Add the sriracha for a bit of heat and sprinkle in your kosher salt and lime salt. Stir everything together until it is a smooth and uniform sauce.
- Once the corn is tender drain it thoroughly using a colander. Return the drained corn to the warm pan but keep the heat off. Let it sit for about 3 minutes to cool just a tiny bit.
- Now comes the best part. Pour that sriracha mayo mixture over the warm corn. Use a spatula to gently fold everything together. You want to make sure every single kernel is evenly coated in that beautiful sauce.
- Divide the corn into four serving cups. Sprinkle a generous amount of crumbled cotija cheese on top followed by fresh chopped cilantro. Add a light dusting of chili powder for color and a final punch of flavor. Serve each cup with a fresh lime wedge on the side.
Notes
Always use fresh lime juice for the best bright zing. The bottled stuff just does not have that same bright zing that cuts through the richness of the mayo.
If you cannot find cotija cheese at your local store you can use feta cheese as a substitute. It has a similar salty punch and crumbly texture that works perfectly as a Mexican Topping.
For smoky depth, char the corn first in a dry cast iron skillet for a few minutes until you see some dark spots. It takes an extra few minutes but the results are absolutely worth the effort.
For a mayo-free version, you can swap the mayonnaise for more sour cream or even thick Greek yogurt. You can also add some diced avocado on top to bring back some of that creamy fat that you lose by skipping the mayo.
When you are preparing food for parties, consider serving the toppings on the side. This allows people to customize their own cups, making the experience interactive and fun.
Nutrition
Calories
Sugar
Fat
Carbs
