Oven-Roasted Mexican Street Corn (Elote)

Oven-Roasted Mexican Street Corn (Elote)

Introduction**

Corn on the cob is a beloved street food around the world. In Mexico, elote is an iconic snack that transforms simple corn into a mouthwatering treat bursting with flavor, spice, and creaminess. This recipe brings that street-style magic into your oven, making it easy to prepare for family gatherings, barbecues, or any festive meal.

Ingredients**

For the corn:

• 8–10 ears of fresh corn, husked and halved if desired
• 4 tablespoons unsalted butter, melted
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground black pepper
• ½ teaspoon salt
• 2 tablespoons fresh chopped cilantro or parsley

For the topping:

• ½ cup mayonnaise
• ½ cup sour cream or Mexican crema
• 1 cup crumbled Cotija cheese (or feta if unavailable)
• 2 tablespoons fresh lime juice
• Extra chili powder for sprinkling
• Lime wedges for serving

Instructions**

1. Preheat Oven:

• Preheat your oven to 400°F (200°C). Line a baking sheet with foil for easy cleanup.

1. Prepare the Corn:

• In a small bowl, mix the melted butter and olive oil with smoked paprika, chili powder, garlic powder, onion powder, pepper, and salt.
• Brush each corn cob generously with the spiced butter mixture.

1. Roast the Corn:

• Arrange the corn on the prepared baking sheet.
• Roast in the oven for 25–30 minutes, turning once halfway, until the corn is tender and lightly charred.

1. Prepare the Topping:

• In a separate bowl, mix mayonnaise, sour cream, and lime juice until smooth.

1. Assemble:

• Once roasted, brush each corn cob generously with the mayo-sour cream mixture.
• Sprinkle crumbled Cotija cheese evenly over the corn.
• Garnish with chopped cilantro or parsley and extra chili powder.

1. Serve:

• Serve warm with fresh lime wedges for squeezing over the top.

Methods**

• Roasting: The oven method is convenient and gives a lovely roasted flavor.
• Grilling (Alternative): You can also grill the corn over medium-high heat for a smokier taste.
• Boiling (Alternative): Boil the corn for 5–7 minutes if you prefer softer kernels before seasoning.

History**

Elote (Mexican Street Corn) is a popular snack sold by street vendors across Mexico. Traditionally, it’s grilled over open flames, then slathered in creamy toppings and sprinkled with cheese, chili powder, and lime. It represents the blend of indigenous maize traditions with modern flavors, showcasing Mexico’s love for vibrant, fresh street food.

Benefits**

• Corn is high in fiber and antioxidants like lutein.
• Provides vitamins B and C.
• The spices add anti-inflammatory benefits.
• It’s satisfying and can be made lighter with Greek yogurt instead of mayo.

Formation**

The corn is first infused with a spiced butter mixture that caramelizes as it roasts. Afterward, the creamy topping and crumbly cheese create a contrast of textures and flavors — spicy, tangy, savory, and fresh.

Who Will Love This?**

• Street food lovers: Crave that authentic elote flavor.
• Family BBQ fans: Perfect for cookouts and gatherings.
• Spice enthusiasts: Love that chili kick.
• Vegetarians: A satisfying meatless side dish.

Nutrition (Approx. per piece)**

• Calories: ~180 kcal
• Protein: 5–7 g
• Carbs: 20–25 g
• Fat: 8–10 g
• Fiber: 2–3 g

Conclusion**

This Oven-Roasted Mexican Street Corn is a fun, flavorful, and easy dish that brings the taste of the street to your kitchen. Whether you’re serving it at a BBQ, picnic, or family dinner, it’s sure to delight everyone at the table.