Creamy, Cheesy, Spicy Elote Mexican Street Corn cut off the cob and baked in a casserole dish.
Mexican Street Corn is usually served on a stick, but on a recent trip to Sedona, we had the most amazing Street Corn as a creamy dip called Elote…the same name as the restaurant.
My version of Elote – Mexican Street Corn is a side dish that goes great with Street Tacos and even a baked ham. I use just enough mayonnaise to make it creamy but not a loose dip.
If you ever get the chance to visit Sedona AZ, make sure you have dinner at the Elote Cafe and order the Elote, you won’t be sorry.
Elote – Mexican Street Corn
- 4 ears of corn on the cob – grilled and kernels removed from the cob
- 2 TBS mayonaise
- 1 teaspoon red pepper flakes
- juice and zest from 1 lime
- 1/2 cup crumbled cojita cheese (Mexican crumbling cheese)
- salt and pepper
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
Ingredients
- Preheat oven to 350°.
- In a small bowl, mix together mayo, cheese, lime juice and zest, red pepper flakes, salt and pepper.
- Stir mayo/cheese mixture into corn.
- Cook uncovered for 15-20 minutes.
- Serve hot.
Did you make this recipe? Let me know what you think. Leave a comment below.
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I was inspired to create this blog by my daughter during her Christmas visit. I have spent the last few years photographing my food creations and sharing recipes so she suggested I take the plunge into full-out blogging – so here I go! 
This stuff is so addictive!
★★★★★
I totally agree James. I think it’s the cheese and the spice.
Hi Laura. It’s Diane! I made this for a baby shower bbq and everyone went nuts! Making it for 4th of July! Hope you are all well!!!
Hi Diane! I’m so happy to hear that you all loved it. It’s one of our favorites and we have it at most of our family gatherings now. Have a happy July 4th!