Mexican Street Corn (Elote in a Cup)

In a skillet over medium-high heat, add frozen corn and sugar (no oil needed). Stir occasionally until corn is lightly charred and heated through, about 8–10 minutes.

Remove from heat and let cool slightly.

In a large bowl, mix mayonnaise, sour cream, sriracha, and a pinch of salt.

Stir in the corn and toss to coat evenly.

Serve warm or at room temperature.

Optional: Garnish with crumbled cheese, a squeeze of lime, cilantro, or a dusting of chili powder.

Serving and Storage Tips