Oven Elote (Mexican Street Corn in the Oven) Recipe

5 from 3 votes

Oven Elote (Mexican Street Corn in the Oven) Recipe

Make Mexican street corn in the oven! This easy oven elote recipe uses a husk on roast and a quick broil for a perfect char. Top with crema, cotija, and lime.

Course Side Dish

Cuisine Mexican

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 234kcal

Author Sharee

Ingredients

4 corn on the cob
1/2 cup queso fresco or Cotija cheese crumbled (I like to have extra for garnish)
1/8 cup Mayonnaise (I use reduced fat mayo)
1/2 cup Mexican Crema (Mexican Sour Cream) or regular sour cream
Salt
Pepper
4 teaspoons Ancho Chili Powder
1/4 teaspoon Smoky Paprika
1/8 to 1/4 cup Cilantro (optional - used as garnish)
1 lime (optional) cut into wedges

Instructions

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 corn has 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 from corn.
To get a char on them, 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 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 piece.
Garnish with cilantro.
Squeeze the juice of lime wedges evenly on each piece if you like. Then serve immediately.

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