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Mexican Street Corn in Oven (in 30 min)

This recipe for oven broiled Mexican Street Corn has the most amazing combination of flavors, you will not miss the grill. It’s just like the corn you get from a food vendor on the streets of Mexico City but without having to leave your own kitchen! Featuring a savory and delicious tangy sauce, crumbly cotija cheese, and the perfect amount of spice, this is the best corn on the cob you’ll ever make!

Also referred to as Mexican elotes (Spanish word for fresh ear of corn), it is a very popular street food that everyone absolutely loves! Freshly shucked corn gets smothered with a sauce that’s made by using a sour cream and mayonnaise and then they are sprinkled with cotija cheese and seasonings. That’s all there is to it, but the results are just out-of-this-world delish! How can something so simple be so delicious?

Though Mexican Street Corn is traditionally grilled, we make things a whole lot easier with this recipe. By roasting the corn in the oven, it brings out the natural sweetness and caramelizes the ears ever so slightly around the edges without over charring it or without sacrificing any of the flavor.

Why we love this Mexican Corn on the Cob Recipe

  • Flavor: Mexican street corn is like a fiesta in every single bite. It has the perfect combination of sweet and smoky flavor. The homemade seasoning sends the flavors over the top.
  • Ease: We are all about those pretty grill marks when cooking outdoors too. But let’s face it, nothing is easier than cooking this corn recipe indoors in the oven. And honestly, it’s much easier to gauge when the corn is nice and done with a bit of crispiness without having to worry about grill flare ups burning it.
  • Feeds a crowd: If you are feeding a large group, you can load up an entire large sheet pan with corn and cook it all at once. Make a double batch! Everyone will love this amazing recipe so much; it won’t last long!
corn on cookie sheet after being cooked in oven

What’s Needed for Classic Mexican Street Corn

Ingredients for the Corn: 

  • 6 large ears of fresh corn
  • 3 T. unsalted butter, melted
  • ½ c. Mexican crema or sour cream
  • ½ c. mayonnaise
  • 3 T. fresh cilantro, chopped, divided
  • 1 T. taco seasoning (see below)
  • ¼ c. Cojita cheese, crumbled
  • 1-2 t. ground chipotle or smoked paprika
  • Sea salt and black pepper, to taste
  • Lime wedges, lime zest (optional)

Taco Seasoning Spice Mix Ingredients:

If Mexican or Tex-Mex dishes, like these Steak Street Tacos, are popular in your house, you’ll want to make double or triple batches of the taco seasoning to use later. This seasoning can be stored in an airtight container for several months.

  • 2 T. chili powder
  • 1 T. ground cumin
  • 1 t. ground coriander
  • 2 t. garlic powder
  • 1 t. smoked paprika
  • 1 ½ t. fine sea salt
  • 1 t. ground black pepper
  • ½ t. ground white pepper
  • ¼ – ½ t. cayenne pepper
corn on cookie sheet with seasoning for oven

How to Make Authentic Mexican Street Corn in the Oven:

  1. Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
  2. Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet. Using a pastry brush, brush with the melted butter on all sides.
  3. Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn cobs one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
  4. While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  5. Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
  6. Remove the hot corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference.
  7. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, a squeeze of fresh lime juice, a sprinkle of lime zest and smoked paprika. Enjoy!
mexican corn with cheese

What goes with Mexican Street Corn Recipe

If you are anything like me, I can enjoy Mexican corn as a snack with just a little bit of fresh lime juice. But of course, this is also the ultimate recipe for a great side dish to serve with your next Mexican family dinner. Here are some popular options to consider:

Substitutions and Variations for this Oven Street Corn Recipe

  • This recipe calls for 1/4 cup of Cotija cheese, but feta cheese or parmesan are a good substitute.
  • In the taco seasoning, consider switching out the regular chili powder for a different chili variety, like ancho chili powder or cayenne powder for extra heat.
  • If you can’t find Mexican crema at your local grocery stores, regular sour cream can be used as a great substitute. Greek yogurt also works as a good substitute.
  • This recipe calls for cilantro, but if you are one that just doesn’t like cilantro, replace it with fresh parsley or you can just leave it out altogether.
seasoned corn on serving plate

Other Great Ways to Serve Oven Roasted Mexican Corn

There is no question that this makes the perfect side dish, but here are several other great ways to make use of leftovers:

Mexican street corn salad is such a quick and easy lunch. Just add this corn to a fresh garden salad, add your favorite creamy dressing and you’ll have an amazing lunch loaded with flavor.

Elote en Vaso is Mexican corn you have sliced off the cobb and served in a glass. Layer it with refried beans or black beans topped with some homemade guacamole for a wonderful appetizer.

If you love lettuce wraps, leftover Mexican corn is the perfect addition. Add some to these tasty Spicy Black Bean Lettuce Wraps and take them to a whole new level of amazing.

5 Tips for Buying Fresh Corn in Husk

The best Mexican street corn recipe starts with fresh sweet corn! There is just nothing quite like it. But, just like all produce, there are a few things you should look out for when buying it that will ensure you are getting freshly picked corn that taste amazing every time:

  1. Look for a bright green husk that covers the ears of corn snugly. Yellowing or browning husks that feel dry usually means that the corn is not as fresh, and you should probably skip that ear.
  2. Fresh corn husks will have a silky tangle. Look close to the bottom of the husk closest to the ear. The top of the silk bundle might be brown and drying, but the bottom should be moist and pale green.
  3. That ear should feel firm and full. If there are soft spots, the corn was probably mishandled, and though it may be fresh it is most likely is damaged.
  4. The stem end is where the ear of corn joined the stalk. It should look moist and fresh, and you could possibly even see that it has a little corn sap droplet on the end of the stem. Avoid a dry, browning stem as this indicates the corn left the field days ago.
  5. If you’re not using the corn the same day you bought it, store it in the husk wrapped in brown paper bags or wrapped tightly in plastic wrap and place in it the fridge.
corn on baking sheet
mexican corn with elote

Mexican Street Corn in the Oven

Published By Stephanie
This recipe for oven broiled Mexican Street Corn has the most amazing combination of flavors. Featuring a savory and delicious tangy sauce, crumbly cotija cheese, and the perfect amount of spice, this is the best corn on the cob you'll ever make!
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Side Dish
Cuisine Mexican
Servings 6 servings
Calories 328 kcal

Ingredients
  

  • 6 ears Corn cob fresh
  • 3 T unsalted butter melted
  • ½ cup sour cream or Mexican crema
  • ½ cup mayonnaise
  • 3 T cilantro chopped, divided
  • 1 T taco seasoning
  • ¼ cup cojita cheese crumbled, or feta cheese
  • 1-2 t ground chipotle or smoked paprika
  • sea salt and pepper to taste
  • lime wedges optional

Homemade Taco Seasoning

  • 2 T chili powder
  • 1 T ground cumin
  • 1 t ground coriander
  • 2 t garlic powder
  • 1 t smoked paprika
  • t sea salt fine
  • 1 t ground black pepper
  • ½ t ground white pepper
  • ¼-½ t cayenne pepper

Instructions
 

  • Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
  • Husk the corn and remove the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet. Using a pastry brush, brush with the melted butter on all sides.
  • Place the baking sheet under the pre-heated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn cobs one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for another 5-6 minutes. (Total cook time should be 15-18 minutes)
  • While the corn is broiling, prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
  • Combine the Mexican crema (or sour cream), mayonnaise, and two tablespoons chopped cilantro in a medium bowl. Add one tablespoon taco seasoning and stir to combine. Set aside.
  • Remove the hot corn from the oven and brush evenly with the seasoned Mexican crema mixture, using all or a thin layer according to your preference.
  • Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, a squeeze of fresh lime juice, a sprinkle of lime zest and smoked paprika.

Notes

Note: Mexican street corn is often slathered in a delicious mixture of seasoned Mexican crema and mayonnaise. If preferred, you can also use this mixture sparingly, as shown here, for a great pop of flavor without all the extra calories and added fat. If you can’t find Mexican crema locally, regular sour cream can be used as a substitute.
If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to use later. Excess seasoning can be stored in an airtight container for several months.

Nutrition

Calories: 328kcalCarbohydrates: 21gProtein: 5gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 10gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 38mgSodium: 885mgPotassium: 387mgFiber: 4gSugar: 7gVitamin A: 1657IUVitamin C: 7mgCalcium: 83mgIron: 2mg
Keyword Gluten-free, Vegetables
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Recipe Rating




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