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+ servings
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


  • 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


  • 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.


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.


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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