Mexican Street Corn (Elote) Cups

• 1 pound frozen whole-kernel corn
• 1 cup water
• 2 tablespoons sugar
• 1/4 cup mayonnaise
• 1/4 cup sour cream
• 1/2 teaspoon sriracha, or to taste
• 1/2 cup crumbled cotija cheese or queso fresco
• 1/4 cup chopped cilantro
• 1/2 teaspoon chili powder
• Kosher salt, to taste
• Lime wedges, for serving

Instructions

1. 1
   In a medium saucepan over high heat, bring the water and sugar to a boil.
2. 2
   Add the corn, cover, and simmer for 3-5 minutes until tender and cooked through.
3. 3
   Meanwhile, stir together the mayonnaise, sour cream, sriracha, and a pinch of salt in a small bowl.
4. 4
   Drain the corn well, return it to the pan, and let it cool for about 3 minutes.
5. 5
   Stir the mayo mixture into the corn until combined, then divide it among 4 individual cups.
6. 6
   Top each cup with crumbled cotija cheese, cilantro, a dash of chili powder, and a lime wedge, then serve immediately.