Mexican Street Corn (Elote)

5 from 1 vote

Mexican Street Corn (Elote)

This Mexican Street Corn Recipe (Elote) is made with fresh corn on the cob smothered with a creamy sauce and sprinkled with cheese, chili powder, and cilantro. It's quick and easy to make, and it makes an excellent side dish for a fun summer meal!

Course Side Dish

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegetarian

Prep Time 5

Cook Time 40

Total Time 45

Servings cobs of corn

Calories 245kcal

Author Ashley Amundsen

Ingredients

4 cobs of corn shucked
¼ cup mayonnaise
¼ cup Mexican crema or sour cream
¼ teaspoon garlic powder
¼ teaspoon salt
½ cup cojita cheese or queso fresco
smoked paprika or chili powder
cilantro for garnish
lime juice for garnish

US Customary - Metric

Instructions

Preheat oven to 350°F. Place shucked corn on a baking sheet and bake for 35–40 minutes, flipping halfway through.
While corn bakes, stir together the mayonnaise, Mexican crema, garlic powder, and salt in a small bowl.
Optional: Once corn is baked, move it to the top oven rack and broil on high for 2–4 minutes, rotating to lightly char all sides. Watch closely so it doesn't burn!
Remove corn cobs from the oven and using a pastry brush, brush the hot corn generously with the creamy sauce.
Sprinkle the corn cobs with crumbled cojita cheese, smoked paprika, and chopped cilantro.
Finish with a squeeze of fresh lime juice and serve immediately.

Notes

Reheating: You can reheat leftover corn in the microwave. Simply place the corn cobs in a microwave-safe dish covered with plastic wrap. Microwave for 10-20 seconds or until warm.
Storage: Fully prepared elote can be stored in the fridge for up to 3 days, but I recommend enjoying it while it's fresh!

Nutrition