Baked Mexican Street-Style Corn on the Cob

Jasmine Schmalhaus - The Upside Blog |

by | Updated: June 7th, 2018 | Read time: 1 minute

You’re taking it to the streets. And your senses couldn’t be happier. You can smell sweet fried dough, see warm, gooey cheese and taste that ice-cold beer. When a festival is in town, you’re suddenly starving. But once the vendors pack up and the crowds clear out, where will you get your street-food fill? From your very own oven. While it looks like a decadent mess of maize, Mexican street corn – or elote – is a delicious 30-minute side dish. Smothered in mayonnaise, cotija cheese and chili powder, this is proof that Mexican corn on the cob is one recipe you can easily take from the streets.

Top View of Mexican Corn on the Cob Sprinkled with Cotija and Parsley | Vitacost Blog


4 ears corn
1 Tbsp. ghee
1/4 cup light mayonnaise
1/2 cup grated cotija
1/2 cup fresh cilantro, chopped
1 tsp. ancho chili powder


  1. Preheat oven to 400 degrees F. Bake corn for 25 minutes.
  2. In a small bowl, mix together ghee and mayonnaise.
  3. Once corn is cooked, spread ghee mixture on each ear and sprinkle with cotija, cilantro and ancho chili powder.