Ready to take your hot dogs and burgers to the next level? This Sweet Corn Sauce is sweet, creamy, and so easy to make—you’ll be spooning it onto everything! Inspired by one of my favorite street food memories, this homemade sauce adds a fun, flavorful twist to all your summer cookout favorites.
Oriana’s Thoughts On The Recipe
Hot dogs are a big deal in Venezuela, and let me tell you, we don’t hold back when it comes to toppings! One of my favorite parts? This irresistible Venezuelan Sweet Corn Sauce. It’s smooth, creamy, sweet, and totally next-level when drizzled over hot dogs, burgers, or even grilled meats. Growing up, this sauce was a must at family cookouts or weekend street food runs, and every time I make it now, it brings back the happiest memories. Honestly, it’s so good I’ve been known to sneak a few spoonfuls straight from the jar — no shame!
What I Love About This Recipe
Food Allergy Swaps
- This recipe is naturally egg, dairy, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use a dairy-free cream cheese alternative. I like to use Violife Just Like Cream Cheese Original.
- Egg-Free: I already used eggless mayo, but make sure to double-check the brand you choose is truly egg-free.
- Soy-Free: Choose a soy-free mayo and cream cheese (some dairy-free versions use soy as a base).
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Blend it up:
Add all the ingredients to a small food processor or blender and blend until the mixture is super smooth and creamy. It should look silky with no chunks.
Step 2 – Strain for extra smoothness:
Pour the sauce through a fine-mesh strainer to catch any bits and make it extra velvety. This step is optional, but it gives the sauce that signature smooth texture.
Step 3 – Chill and serve:
Transfer the sauce to a jar or container, cover it, and pop it in the fridge until you’re ready to serve. Chilling helps the flavors come together perfectly!
Extra Recipe Tips For Success
- Make sure to use sweet corn, not regular or low-sugar varieties.
- Let the sauce chill in the fridge for 30 minutes before serving — the flavor gets even better!
- This sauce thickens as it sits, so stir it well before using or thin it out with a splash of water if needed.
- Additions and Variations:
- Add a pinch of garlic powder or onion powder for an extra flavor boost.
- A splash of lime juice adds brightness and works especially well when using this sauce for grilled meats.
- For a smoky twist, add a tiny bit of chipotle in adobo or smoked paprika.
Use Suggestions
This sauce is amazing drizzled over Venezuelan-style hot dogs (aka Perros con Todo), but it doesn’t stop there! Try it on hamburgers, grilled chicken, roasted veggies, or even as a dip for fries. It’s a fun and unexpected addition to any summer cookout.
Storage and Freezing Instructions
To Store: Keep the sauce in a jar or an airtight container in the refrigerator for up to 2 weeks.
To Freeze: I don’t recommend freezing this sauce because of the mayo and cream cheese—it may separate when thawed.
Frequently Asked Questions
Recipe Card
The Best Sweet Corn Sauce
Equipment
Important
• For best results, I highly recommend using a kitchen scale to measure the ingredients.
Ingredients
- 1 – 15.25 oz can sweet corn kernels, drained
- 3 tablespoons cream cheese
- 5 tablespoons mayonaise (I used eggless mayo)
- 2 tablespoons honey
- 2 tablespoons corn oil vegetable, canola, or avocado oil will work too
- 1 tablespoon yellow mustard
- 1/2 teaspoon Kosher salt
- 1/4 teaspoon black pepper
Instructions
- Put all ingredients in a small food processor and process until smooth and creamy.
- Pass sauce through a fine-mesh strainer.
- Cover and chill until ready to serve.
- This recipe is naturally egg, dairy, soy, sesame, fish, and shellfish-free, making it suitable for most dietary needs, but always check labels for hidden allergens.
- Dairy-Free: Use a dairy-free cream cheese alternative. I like to use Violife Just Like Cream Cheese Original.
- Egg-Free: I already used eggless mayo, but make sure to double-check the brand you choose is truly egg-free.
- Soy-Free: Choose a soy-free mayo and cream cheese (some dairy-free versions use soy as a base).
- The sauce turns out too thick or too thin: Depending on your corn or cream cheese brand, the texture might vary. Pro Tip: If it’s too thick, just add a splash of water or more oil until it reaches your desired consistency. Too thin? Add a little more cream cheese or a few extra corn kernels and blend again.
- Blender has trouble blending everything smoothly: Sometimes, a standard blender struggles with thick mixtures. Pro Tip: Start by blending the liquids and cream cheese first, then gradually add the corn. You can also use a high-speed blender or food processor for best results.
- The flavor is too sweet or not sweet enough: Corn and honey levels can vary depending on brand and taste. Pro Tip: Taste before chilling and adjust the honey or mustard to find your perfect balance.
- Make sure to use sweet corn, not regular or low-sugar varieties.
- Let the sauce chill in the fridge for 30 minutes before serving — the flavor gets even better!
- This sauce thickens as it sits, so stir it well before using or thin it out with a splash of water if needed.
- Additions and Variations:
- Add a pinch of garlic powder or onion powder for an extra flavor boost.
- A splash of lime juice adds brightness and works especially well when using this sauce for grilled meats.
- For a smoky twist, add a tiny bit of chipotle in adobo or smoked paprika.
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in July 2020. The photos and content were refreshed in July 2025, but the recipe itself remains unchanged.
Need something different for the hot dogs in the middle of ‘Shark Week’ here.. lol ya know a good yum yum without the work, so I can keep watching the sharks! hehehe
A question please,
Use the liquid in the can or drain it??
Thank you..
Hello Ellen! Haha I love this!! Gotta keep those shark-watching snacks simple and delicious 🦈💙 For this recipe, go ahead and drain the liquid from the can. No need for the extra moisture. Enjoy your yum yum and the rest of Shark Week! 😄
I needed a quick corn sauce for some corn and caramelized onion ravioli. This looked so interesting I decided to see if I could make a hot sauce with basically the same ingredients. I sautéed a shallot in some olive oil, added a couple of cobs of fresh corn kernels and when they started to soften added 3-4 Tbls of cream cheese. Once that was mixed in I added 1/4 to 1/3 cup of cream to thin it to a “sauce” consistency. (As you can tell I’m not one to measure too carefully when throwing together a sauce – sorry) Then I added some mayonnaise, mustard and honey along with salt and pepper to taste. To finish it off I stripped several sprigs of fresh thyme into the sauce. Heated everything through and it was ready to serve. DELICIOUS and we saved the extra to use as a base for fresh pizza tomorrow. We’ll add some thinly sliced potatoes and bake away. Really looking forward to that now. THANKS SO MUCH, I’ll have to try version soon.
Hello Amanda! Wow, that sounds absolutely delicious! 😍 I love how you transformed the ingredients into a creamy, flavorful sauce—it’s such a creative twist! The addition of fresh thyme, mustard, and honey must have given it such a wonderful depth of flavor. And using the leftovers as a pizza base with thinly sliced potatoes? Genius! 🍕✨ I’m so happy this recipe inspired you, and I’d love to hear how the pizza turns out. Thanks so much for sharing your amazing variation! 😊🌽💛
This was just what we needed for our family get together! Even my cranky brother loved it. We used it on hot dogs, grilled chicken, and topped nachos with it. You have a new fan club.
Hello Rhiannon! Great to hear that it was a hit! Thanks a lot for the good feedback. xo
This stuff is amazing. I’ve been trying for years to duplicate a sauce from a Peruvian chicken restaurant in Northern Virginia called The Chicken Place. This is almost exactly it. Theirs is pink and tastes like it has a little hot sauce or chili paste in it, but besides that this is spot on. This was quick and easy to make with an immersion blender and was very good on Picadillo tacos.
Hello Dennis – I’m so glad you love this recipe! Thank you for sharing your wonderful feedback and review =)
MIL GRacias! me ahorrastes $15 y que para comprar un pote fritz importado!
Hola Wil! Que bueno =) Gracias por probar mi receta.
This sauce looks absolutely stunning and flavorful, Oriana! So rich and creamy!
wow this sauce sounds totally delicious Oriana! thanks for sharing! and looking forward to see the recipes that you created for your project 🙂
Thanks so much Manali!! I can’t wait to share. Have a great weekend ☺
This is a super interesting condiment! I will have to give it a try. I’m wondering if you have tried with grilled corn cut from the cob? Would it be worth the extra effort?
Hello Cali! I haven’t tried with grill corn because I think it would chance the texture and color. Plus, using canned corn it’s less work hahaha. Hope you give it a try… it’s delicious! Thanks for stopping by =)