Make Authentic Mexican Street Corn in Your Oven With Common Ingredients

I never tire of sweet corn in the summer, when it's fresh and wonderful. This oven-roasted corn is seasoned with lime and chiles and made rich with a coating of mayonnaise and sour cream, then topped with cotija cheese. You can make authentic Mexican street corn, known as elote, in under 30 minutes for around $1 per ear.

Roasted Mexican Street Corn with toppings.

Ingredients You'll Need for Mexican Street Corn

To prepare authentic Mexican street corn, gather these essential ingredients:

• 4-6 ears of corn on the cob (with husks)

• 1/4 cup mayonnaise

• 1/4 cup sour cream

• 1/2 cup crumbled cotija cheese or feta (Slightly more if the cobs are large)

• 1/2 teaspoon garlic powder or 2 roasted cloves of garlic

• Tajin Seasoning, or dried chile pepper of your choice

• Smoked paprika (to add a smoky flavor if not grilled)

• Juice of one lime

• 1/4 cup cilantro, chopped

• Dried Chile Powder for dusting

• Lime wedges

  
  

This recipe will generously feed four people (assuming 1 1/2 cobs per person). Look for fresh corn with the husk on. If you can't find cotija cheese, opt for feta. I prefer not to use raw garlic, so I either roast it or use garlic powder. Use any Mexican chile for this recipe. I like using Tain seasoning, which is made from Ancho chile powder, powdered lime, and salt. However, I use Chipotle powder for the final dusting because the Tain can be too salty when combined.

Ingredients for Mexican Street Corn, from Walmart, Aldi, and Trader Joe's.

Cooking Method: Oven Roasting

Preparing for Oven Roasting

While grilling outside is nice, it can leave the corn dry. I like to roast in the oven, and if you want some char on the corn, finish it on the grill or under a broiler. If you love the smoky flavor but prefer the corn to be juicy and milky, use smoked chipotle peppers or smoked paprika to add smoky flavor and skip the grill.

Begin by preheating your oven to 350°F (175°C). Keep the husks on to retain moisture, but remove any dry outer leaves and snip off the tassels on top.

Roasting the Corn

Arrange the corn on a baking sheet and roast for 25-30 minutes, or until tender. Be sure to turn the corn halfway through to allow for even cooking. Take the tray out of the oven and let it cool slightly.. When the corn is cool enough to handle, pull back the husks and remove the tassels. Do this by pulling the tassels up to the point and pulling off in a bunch. Take one piece of husk and tie it around the stem of the corn--this will look decorative and keep the husk off the corn. The husk and the stem are now the "handle" of the street corn.

Make the Toppings

Combine 1/4 cup of mayonnaise with 1/4 cup of sour cream. Sprinkle on Tajin seasoning to taste. Add 1/2 teaspoon of garlic powder and mix until well combined. Put 1/2 to 2/3 cup of cojita cheese on a flat plate suitable for rolling corn. Cut your lime in half.

Adding the Toppings

Your corn is now ready for topping, but first, ensure it is well seasoned. The first step is to take half a lime and juice it over the corn. Turn the corn around once, and turn the lime around in your juicer. This will distribute the lime juice evenly. Then sprinkle Tajin Seasoning and smoked paprika over the corn cobs. Turn on the tray and ensure the corn is evenly covered with the seasoning.

Spread a layer of mayonnaise, then roll in the cojito cheese.

Set on a serving tray, and sprinkle on chipotle (or other chile) powder. Sprinkle on chopped cilantro and serve with lime wedges.

Serving Suggestions

For an added twist, lime juice works wonders when squeezed over elote just before serving. The citrusy flavor enhances the taste and highlights the corn's natural sweetness.

Authentic Mexican Street Corn, ready to eat!