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Oven Elote (Mexican Street Corn in the Oven) Recipe

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4.2 from 14 reviews

Oven Elote is a delicious Mexican street corn recipe that combines roasted corn on the cob with a creamy, tangy topping of queso fresco, mayonnaise, and Mexican crema. Finished with smoky spices, fresh cilantro, and a squeeze of lime, this easy-to-make oven recipe delivers all the flavors of traditional elote without the need for grilling.

  • Total Time: 45 minutes
  • Yield: 4 servings

Ingredients

Corn

  • 4 corn on the cob

Toppings and Seasonings

  • 1/2 cup queso fresco or Cotija cheese, crumbled (plus extra for garnish)
  • 1/8 cup reduced fat mayonnaise
  • 1/2 cup Mexican crema (or regular sour cream)
  • Salt, to taste
  • Pepper, to taste
  • 4 teaspoons ancho chili powder
  • 1/4 teaspoon smoky paprika
  • 1/8 to 1/4 cup cilantro, chopped (optional, for garnish)
  • 1 lime, cut into wedges (optional, for serving)

Instructions

  1. Preheat the Oven: Set your oven to 400°F (200°C) and allow it to fully preheat before placing the corn inside.
  2. Prepare Corn for Roasting: Leave the corn in their husks and place them on a baking sheet to prevent drying out and retain moisture during cooking.
  3. Roast the Corn: Place the baking sheet with the corn on the middle rack of the preheated oven. Roast for 30 to 40 minutes until the corn is tender.
  4. Prepare the Creamy Sauce: In a small bowl, combine salt, pepper, Mexican crema (or sour cream), and reduced fat mayonnaise. Mix well and set aside for later use.
  5. Cool the Corn Slightly: Remove the baking sheet from the oven using oven mitts and let the corn cool for a few minutes to avoid burns.
  6. Remove Corn Husks: Peel back and remove the husks from the roasted corn carefully.
  7. Broil for Charring: Switch the oven setting to broil. Place the husked corn back on the baking sheet and put it under the broiler for 4 to 5 minutes, or until the kernels get a slight char and brown spots. Watch carefully to avoid burning.
  8. Apply Sauce: Using a pastry or marinade brush, evenly brush the creamy sauce over each ear of corn.
  9. Add Cheese: Sprinkle the crumbled queso fresco or Cotija cheese generously over the coated corn.
  10. Season with Spices: Evenly sprinkle the ancho chili powder and smoky paprika on the corn for that classic smoky, spicy flavor.
  11. Garnish: Add chopped cilantro as a fresh herbal garnish to each ear of corn.
  12. Serve with Lime: Squeeze lime wedges over the corn just before serving for a bright, zesty finish. Serve immediately and enjoy your flavorful oven-elote!

Notes

  • Using husks for roasting helps keep the corn moist while cooking.
  • Broiling after roasting adds a lovely charred texture similar to grilled corn.
  • Adjust chili powder to your preferred spice level.
  • Queso fresco can be substituted with Cotija cheese for a more crumbly texture.
  • For a dairy-free version, substitute mayonnaise and crema with vegan alternatives.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: Mexican

Find it online: https://dishiary.com/oven-elote-mexican-street-corn-in-the-oven-recipe/