Elote Mexican Street Corn is a take on traditional Mexican Street Corn but this is cut off the cob and served in a casserole dish.
What is Elote?
Elote is Mexican Street Corn that is usually served on the cob on a stick so it can be carried and eaten while on the go. It’s roasted and then covered in a mixture of mayonnaise and Mexican Crema and covered with butter and chili powder and topped with cotija cheese.
I discovered Elote on a recent trip to Sedona, where 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 as loose as a dip.
What is Cotija cheese?
Cotija Cheese is a Mexican Cheese that is salty and firm. It actually doesn’t melt so you get nice soft pieces of the cotija cheese when you bit into a spoonful of Elote. Cotija Cheese is a bit like feta but it’s much more firm.
Other ways to use Cotija cheese:
- It’s the perfect cheese to use in a taco salad.
- You can use it as a garnish in tomato soup or vegetable soup.
- It’s perfect inside a quesadilla.
- Add it to your Thanksgiving Corn Casserole.
- Add it to a traditional cheese platter.
What do you serve with Elote?
- Tacos of course.
- It’s a great side for a summer cookout with burgers and hotdogs.
- Serve it as a side to grilled chicken, beef or fish.
- Add cut up grilled chicken to the recipe and bake it right in – now you have a one-pan meal.
Do I have to use grilled corn on the cob for this recipe?
While I think that the char-grilled flavor of grilled corn adds to the authenticity and rich flavor of this dish, you can certainly use frozen corn. Just use 1 full bag of frozen corn thawed and cooked part-way in the microwave. I would NOT recommend using canned corn.Print
Elote – Mexican Street Corn
- 4 ears of corn on the cob – grilled and kernels cut off the cob
- 3 TBS mayonnaise
- 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
- Category: Side Dish
- Method: Baked
- Cuisine: Mexican American
- Preheat oven to 350°.
- In a small bowl, mix together mayonnaise, lime juice and zest, red pepper flakes, salt, and pepper.
- Stir the mixture into corn.
- Add the cotija cheese and stir it into the corn and mayonnaise mixture.
- Cook uncovered for 15-20 minutes.
- Serve hot.