Nothing says summer barbecue or flavorful weeknight side dish quite like Mexican Street Corn. While traditional elote is grilled over an open flame, this baked foil-packet method locks in all the sweet juices of the corn while soaking up an incredible, smoky, cream-based sauce. It is sweet, savory, tangy, and has just the right amount of kick to elevate any meal.
Why You’ll Love This Recipe
- Mess-Free Cooking: Baking the corn in foil keeps all the rich sauce contained, making cleanup an absolute breeze.
- Insane Flavor Profile: The combination of smoky paprika, tangy lime, and rich cotija cheese takes simple corn to a whole new level.
- Crowd-Pleaser: Perfect for summer cookouts, taco nights, or holiday side dishes.
🛒 Ingredients
- 6 ears of fresh corn (shucked and cleaned)
- ¼ cup mayonnaise
- ¼ cup sour cream (or Mexican crema)
- 1 tbsp unsalted butter, melted
- 2 cloves garlic, finely minced
- 1 tsp chili powder or smoked paprika
- ½ cup Cotija cheese (or crumbled feta cheese), divided
- 1 small lemon or lime, sliced (plus extra juice to taste)
- ¼ cup fresh cilantro, finely chopped
- A pinch of salt and cayenne pepper, to taste
👩🍳 Step-by-Step Instructions
Step 1: Prep the Oven and Foil
Preheat your oven to 400°F (200°C). Line a large baking sheet or baking dish with a large piece of heavy-duty aluminum foil, leaving enough overhang on the sides to fold over and create a packet later.
Step 2: Whisk the Cream Sauce
In a medium bowl, whisk together the mayonnaise, sour cream, melted butter, minced garlic, chili powder (or smoked paprika), salt, and a pinch of cayenne pepper until smooth and creamy. Stir in half of the crumbled Cotija cheese.
Step 3: Coat the Corn
Place the cleaned corn cobs inside the foil-lined baking sheet. Using a pastry brush or a spoon, coat each ear of corn generously with the cream sauce mixture, making sure they are fully covered on all sides.
Step 4: Seal and Bake
Squeeze a little fresh lemon or lime juice over the top of the corn. Fold the edges of the aluminum foil over the corn to seal it completely into a packet. This traps the steam, making the corn incredibly tender and juicy. Bake for 20 to 25 minutes.
Step 5: Broil for That Perfect Char
Carefully open the foil packet (watch out for hot steam!). Turn your oven to Broil on high and cook the open corn for an additional 3 to 5 minutes, or until the sauce begins to bubble and brown slightly on top.
Step 6: Garnish and Serve
Remove from the oven and immediately top the warm corn with the remaining Cotija cheese, freshly chopped cilantro, and an extra dusting of smoked paprika. Serve warm with fresh lime or lemon wedges on the side!
💡 Quick Variations to Try
- Street Corn Dip (Esquites): Prefer to eat it with chips? Slice the kernels off the cob after baking, toss them with the remaining sauce in a bowl, and serve it as a warm dip.
- Extra Spicy Kick: Add a few dashes of your favorite hot sauce or finely diced jalapeños into the cream mixture before baking.