This is a quick and easy Mexican Corn Recipe using a creamy tangy sauce, cobs of corn and other ingredients that you can make in the Oven that is perfect anytime of the year!

Cooked corn and cilantro on white marble tabletop.

Why This Recipe Works?

This is a simple recipe calling for only a few delicious ingredients that should be easy to find. Prep is super-fast only taking minutes when putting this together, making this an easy side dish!

If you don’t have access to a grill or just don’t feel like prepping your grill, I’m sharing with you here how to roast them in the oven. Which makes this version great for anytime of the year! This recipe is the best way to serve these vegetables when you’re crunched for time.

The Ingredients

Crumbled Cotija cheese: It’s firm with a salty milky flavory.
Queso Fresco: This cheese is soft with a curd like texture and tangy salty taste.
Mexican Crema: This is similar to sour cream but has a thicker richer texture. You can find it in Hispanic markets and some grocery stores.
Ancho chile and smoky paprika: These seasonings provide a sweet and smoky flavor.

How To Make It

Preheat oven to 400 degrees.
Leave the corn in the husk, and place on baking sheet.
Once the oven is preheated, place the pan on the middle oven rack, and cook for about 30 to 40 minutes.
Mix the salt, pepper, sour cream and mayonnaise together in a small mixing bowl, set aside.
After they have cooked, remove the pan from oven using an oven mitten, and let sit for a few minutes so you don’t burn yourself.
Then, remove husk.
To get a char on the cooked cobs, place the oven temperate on broil. Place the pan of husked cooked pieces back in the oven. Cook for four to five minutes or until the kernels become slightly brown. Remove the pan from oven using oven mittens.

Brush each piece evenly with the sour cream mixture using a pastry brush or marinade brush.
Next, sprinkle the crumbled cheese evenly on each piece.
Now sprinkle the Chili powder and smoky paprika evenly on each cob.
Garnish with cilantro.
Squeeze the juice of lime wedges evenly on each piece if you like. Then serve immediately.

Tips

Other Cheese Alternatives: Feta Cheese has similar flavors and texture similar to what I recommended if you can’t find queso or cotija.
Limes: A squeeze of fresh lime juice adds some brightness to the richness from the cream and cheese.
Fresh vs frozen corn: Fresh produce is always the better choice. Using frozen options may give you a mushy texture!
Seasoning tips: If you can’t find the ancho chili powder, double the smoky paprika. You’ll still have similar results. Add about a teaspoon of garlic powder to create a delicious garlic mayo spread! A pinch of cayenne pepper or a dash of hot sauce will give this a bit of spiciness.
Easy clean up: Place foil on the pan prior to placing the cobs on the pan to help with easier cleaning afterwards.
Garnish: Fresh cilantro is the best topping to use, but feel free to use finely chopped green onions.

FAQ’s

Why do they call it Mexican street corn?

This is a Mexican cuisine. The Spanish word for this recipe is elote, known as corn on the cob. It’s usually grilled then topped with mayonnaise, creams, chili powder and crumbly cheese. Street vendors serve this as a popular street food in beautiful places such as Mexico City. In American it’s popular to make during Cinco de mayo celebrations.

What to Serve with Mexican Street Corn?

Try my Mexican Rice, white chicken enchiladas and easy slow cooker charro beans to make this a complete meal!
Other Main Dishes– Also try this marinated skirt steak. It’s almost like a good carne asada.

Tasty tacos is another good option for your family dinner.
Other side dishes– Black beans and pico de gallo are yummy other choices to serve.

Is There a Crema Substitute I Can Use?

Sour Cream is fine to use because it has similar textures and flavors.

Greek yogurt is a healthy alternative to use instead.

Other Ways to Cook This

Try this grilled recipe when you want to grill corn during the summer months!

This is a great salad version to try!

If you prefer having this off the cob for a less hands on mess, try this Torchy’s CopyCat Recipe. It’s also great in burrito bowls and used as a dip.

Should I Shuck the Corn Before Grilling It?

If you decide to grill them instead, shucking the ears will allow for you to get those charred kernels and grilled flavor. Not shucking them results in a steamed version.

Is queso fresco the same as cotija?

Queso fresco has a mild flavor, less salty and is soft. Cotija is more dry, has a firmer texture and is saltier.

Enjoying This Mexican Street Corn?

Comments

Helena

July 18, 2021 at 7:09 am

It is incredible how easy it is to make this corn. It looks stunning!

Reply
Alayna @AlaynasCreations

July 17, 2015 at 6:22 pm

Looks fantastic! Thanks for sharing with us at the #HomeMattersParty

Reply
- Savory Spicerack
  
  July 17, 2015 at 7:44 pm
  
  Thanks so much! And thanks for stopping by!
  
  Reply
Little Cooking Tips

July 17, 2015 at 6:14 am

Delicious recipe Sharee! We brought back some fresh corn from Evia island, where we were in the last weekend, so the timing is perfect!:)
We never tried cooking corn in the husk before, sounds like a great idea! We’ll use a mild feta, as Mexican cheese isn’t imported here.Just thinking of this treat it’s mouthwatering 🙂
Have a wonderful weekend!
Panos and Mirella
xoxoxo

Reply
- Savory Spicerack
  
  July 17, 2015 at 1:25 pm
  
  Thanks so much! You too!
  
  Reply

Mexican Corn Recipe (Elotes)

Why This Recipe Works?

The Ingredients

How To Make It

Tips

FAQ’s