In a medium pot, bring 1 cup of water to a boil over high heat. Once the water is boiling, add the sugar and stir until dissolved. Add the frozen corn and cover the pot with a lid. Reduce the heat to medium and simmer the corn for 3-5 minutes, or until the corn is tender and cooked through. Be sure to stir occasionally to ensure the corn cooks evenly.
Step 2: Prepare the Sauce
While the corn is simmering, combine the mayonnaise, sour cream, sriracha, kosher salt, and lime salt (if using) in a small bowl. Stir until the mixture is smooth and well combined. Adjust the sriracha to your taste if you prefer more or less heat, and add more lime salt if you enjoy a tangier flavor.
Step 3: Combine the Corn and Sauce
Once the corn is done, drain it well and return it to the pot. Allow the corn to cool slightly for about 3 minutes before adding the sriracha-mayo sauce. Stir the sauce into the corn until it is well coated and the flavors are evenly distributed.
Step 4: Serve
Divide the seasoned corn into 4 individual cups. Top each serving with crumbled cotija or queso fresco, a generous sprinkle of cilantro, a dash of chili powder, and a lime wedge on the side for squeezing over the top. The lime juice will add a burst of freshness and balance out the creaminess of the sauce.
