Why You’ll Love This Recipe
- Easy Oven-Baked Version – No grill needed!
- Authentic Mexican Flavors – A perfect balance of smoky, cheesy, and tangy.
- Great for Gatherings – A crowd-pleasing side dish for any meal.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
For the Corn:
- 4 fresh corn ears, husked and cleaned
- 2 tablespoons melted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Elote Sauce:
- 1 cup mayonnaise or Mexican crema
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder or Tajín seasoning
- 1 tablespoon lime juice
Toppings:
- ½ cup crumbled cotija cheese
- ½ cup shredded mozzarella cheese
- 1 cup fresh cilantro, chopped
- Extra lime wedges for serving
Directions
1. Roast the Corn
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush each ear of corn with melted butter and season with salt and pepper.
- Bake for 20 minutes, rotating halfway through for even roasting.
2. Make the Elote Sauce
- In a small bowl, mix mayonnaise (or crema), garlic powder, smoked paprika, chili powder, and lime juice.
- Stir until smooth and well combined.
3. Coat the Corn
- Remove the corn from the oven and brush generously with the elote sauce.
4. Add the Cheese & Bake Again
- Sprinkle each ear of corn with cotija and mozzarella cheese.
- Return to the oven for 8-10 minutes until the cheese melts and turns golden brown.
5. Garnish & Serve
- Remove from the oven and garnish with chopped cilantro and extra chili powder (if desired).
- Serve hot with lime wedges on the side.
Servings and Timing
- Servings: 4
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
Variations
- Spicy Version – Add diced jalapeños or drizzle with hot sauce.
- Grilled Version – Instead of baking, grill the corn for a smoky charred effect.
- Dairy-Free Option – Use dairy-free cheese or nutritional yeast.
Storage/Reheating
- Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Warm in a 350°F oven for 8-10 minutes or microwave for 1-2 minutes.
FAQs
Can I use frozen corn instead of fresh?
Yes! Thaw completely and pat dry before roasting for the best texture.
What cheese can I use instead of cotija?
Feta, queso fresco, or Parmesan make great substitutes.
Can I make this ahead of time?
Yes, you can roast the corn in advance and add toppings just before serving.
Is this dish vegetarian?
Yes! Mexican street corn is completely vegetarian-friendly.
How do I get a smoky flavor?
Use smoked paprika or broil the corn for a few minutes at the end.
Conclusion
This Cheesy Baked Mexican Street Corn is a rich, smoky, and authentic take on elote, perfect for taco nights, BBQs, or any festive meal. Try it today and bring the flavors of Mexican street food to your table!
Cheesy Baked Mexican Street Corn
- Total Time: 40 minutes
- Yield: 4 Servings
- Diet: Vegetarian
Description
This Cheesy Baked Mexican Street Corn (Elote) is a creamy, smoky, and cheesy take on the classic elote—no grill needed! Oven-roasted to perfection and topped with a tangy sauce, cotija cheese, and fresh cilantro, this dish is the perfect side for taco nights, BBQs, or any Mexican-inspired meal.
Ingredients
For the Corn:
- 4 fresh corn ears, husked and cleaned
- 2 tablespoons melted butter
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Elote Sauce:
- 1 cup mayonnaise or Mexican crema
- 1 teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 teaspoon chili powder or Tajín seasoning
- 1 tablespoon lime juice
Toppings:
- ½ cup crumbled cotija cheese
- ½ cup shredded mozzarella cheese
- 1 cup fresh cilantro, chopped
- Extra lime wedges for serving
Instructions
- Roast the Corn:
- Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Brush each corn ear with melted butter and season with salt and pepper.
- Bake for 20 minutes, rotating halfway through.
- Make the Elote Sauce:
- In a small bowl, mix mayonnaise (or crema), garlic powder, smoked paprika, chili powder, and lime juice.
- Stir until smooth.
- Coat the Corn:
- Remove corn from the oven and brush generously with the elote sauce.
- Add Cheese & Bake Again:
- Sprinkle each ear with cotija and mozzarella cheese.
- Return to the oven for 8-10 minutes until cheese melts and turns golden brown.
- Garnish & Serve:
- Remove from the oven and garnish with chopped cilantro.
- Serve hot with lime wedges on the side.
Notes
- Spicy Version: Add diced jalapeños or drizzle with hot sauce.
- Grilled Option: Instead of baking, grill the corn for a smoky charred effect.
- Dairy-Free: Use dairy-free cheese or nutritional yeast.
- Prep Time: 10 minutes
- Cook Time: 30minutes
- Category: Side Dish
- Method: Baking
- Cuisine: Mexican
