This Oven Version of Mexican Elote Corn on the Cob, will take you back to the streets of Tijuana with the wonderful aroma of great food.
Mexican Elote Corn on the Cob
This Oven Version of Mexican Elote Corn on the Cob, will take you back to the streets of Tijuana with the wonderful aroma of great food.
Elote Mexican Street Food Corn on the Cob
Mexican Elote Corn on the Cob, is a popular street food in Mexico. [If you have a Charcoal Grill and want to use the authentic recipe, please use click on my Mexican Corn on the Cob Mexico Street Food for the authentic method.] We only live about an hour and a half from Mexico and have had the pleasure of enjoying Elote on more than one occasion, like, maybe 10 or so. Our favorite Elote stand is in Revolution Square in Tijuana.
The vendor stands next to a hot Charcoal Grill, loaded with corn on the cob. We say “Quisiéramos dos and he picks up the hot corn, pulls off the husks, leaving that cute little knob that is used as a handle and places them back on the Charcoal Grill. While the corn is cooking, we pay the nice man. After the corn is prepared with the sauce and the cheese, he sprinkles on the garnish of Lime/Cayenne or Lemon Pepper and then after garnishing the grilled corn, he hands them to us.
Below is my favorite (and way less messy) recipe for this delicious Elote, but using my oven method, rather than on the grill, which is my favorite method.
Cast of Ingredients for Elote Mexican Street Food Corn on the Cob (Oven Version)
I like to make things simple and hopefully, less messy, so, rather than squeezing lime on my corn after the cheese and everything is on, I use True Lime mixed directly into the mayonnaise mixture. It is granulated real freeze dried lime, so it does not add any extra liquid, which you get from lime and tastes like you went outside and picked a lime off of your tree.
Of course, you can still serve this with a slice of lime, if you like. The whole line of True Lime is fabulous and I have all the True Lime flavors on hand for when I don’t have fresh lime, lemons or oranges.
Soak the corn in cold water for about 10 minutes and then drain the water from the corn. Set your oven to Broil.
Place the corn, with the husks in tact, into the oven, under the broiler or Mealthy CrispLid and allow to char, which will take about 10 minutes.
While the corn is in the oven, Whisk together the mayonnaise and cayenne pepper. If you are using the True Lime, add it in with the mayonnaise (truthfully, I like it best this way). Crumble up the Cojita or Feta Cheese and set aside.
Taste the mayo mixture and adjust the seasonings, if needed.
By this time, the corn should be nicely charred and you are ready to remove the husks.
Remove the husks from the corn, leaving the little knob at the end on, so you can grab it and eat, when it is ready. I like to rub a little of my Homemade Ghee over the corn and then place it in the oven. Place the corn back into the oven for about another 10 minutes, or until the corn is nicely browned, turning often. This is an optional step.
You can completely leave out the Ghee or you can rub it in after the corn is all browned. Or, you can skip the Homemade Ghee altogether, but I love the deeper taste from the Homemade Ghee. If you want to use butter, add it after the corn is all brown, as plain butter will burn while broiling, while Homemade Ghee allows you to use it at higher temperatures. Again, the Homemade Ghee or butter is optional.
Look how delicious this looks. I used Homemade Ghee on the corn and you can see that it browned nicely, without burning.
Use a Silicone BBQ Brush and brush on the mayonnaise mixture and then add the crumbled Cojita cheese. If you cannot find Cojita in your area, Feta cheese will work and it majorly delicious. The cheese will melt into the corn. Oh my gosh, you cannot believe how good this is.
Serve as a snack, lunch or a side dish. This Elote Mexican Street Food Corn on the Cob really well with my Santa Maria Grilled Tri-Tip or my BBQ Baby Back Ribs. You MUST try this, as you cannot believe just how delicious this corn is, wow!
More Mexican Recipes to Enjoy:
- Pressure Cooker Creamy Mexican Macaroni and Cheese
- Pressure Cooker Pork Carnitas {Crispy Mexican Pulled Pork}
- Instant Pot Mexican Hot Chocolate Frozen Yogurt Bars
Perfect for Cinco de Mayo!
Kitchen Equipment and Essentials
- Ultrean 8.5 Quart Air Fryer or
- Mealthy Crisplid – for crisping up food in the Instant Pot or Pressure Cooker
- J.A. Henckels Classic 8 inch Chef’s Knife
- Rösle Stainless Steel Flat Whisk– a MUST have, probably my most used utensil
- My FANTASTIC Teak Cutting & Charcuterie Board & Compartments
- Silicone Coated Tongs
- True Lime
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Here is the handy printable recipe:
Mexican Elote Corn on the Cob [Oven/Air Fryer]
Print Pin SaveIngredients
- 4 ears Corn with husks
- 1 Tablespoon Ghee (or butter)
- 1/4 cup Mayonnaise
- 1/8 teaspoon Cayenne Pepper or to taste
- 3/4 cup Cotija or Feta Cheese crumbled
- 1/8 teaspoon True Lime
Garnish
- Lime wedges
Recommended Products
Instructions
- Soak corn in husks in cold water 10 minutes and then drain.
- Mix together mayonnaise, pepper and True Lime (if using) and set aside.
Oven
- Preheat using the broiler setting on your oven.
- Place corn on baking pan or sheet pan and place into oven.
- Cook for about 10 minutes, or until the husks are charred, turning the corn after 5 minutes
- Remove corn from oven and then carefully remove the husks or pull them back (like the street vendors in Mexico).
- Rub on ghee and cook about 10 minutes more, turning often, until some brown spots appear.
- Remove corn from oven.
- Brush mayonnaise mixture all over corn until completely covered.
- Sprinkle on the crumbled cheese.
- Serve with lime wedges and squeeze over corn.
Air Fryer Directions
- Place corn into air fryer basket.
- Set Air Fryer/Crisplid to 400 degrees.
- Cook for about 10 minutes, or until the husks are charred, turning the corn after 5 minutes
- Remove corn from air fryer basket and then carefully remove the husks or pull them back (like the street vendors in Mexico).
- Rub on ghee and the place corn back into air fryer basket.
- Cook another 10 minutes, turning the corn, until some brown spots appear.
- Remove corn from air fryer.
- Brush mayonnaise mixture all over corn until completely covered.
- Sprinkle on the crumbled cheese.
- Serve with lime wedges and squeeze over corn.
Notes
Nutrition
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Mexican Street Food Elote Corn on the Cob (Oven/Air Fryer Version)
