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
- 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.