Easy Sheet Pan Broiled Mexican Street Corn (Elote)

Mexican street corn, or elote, is one of those dishes that turns a simple ear of corn into something absolutely craveable.

Charred and smoky from the broiler, slathered with a tangy seasoned crema, and topped with salty Cojita cheese and a sprinkle of chipotle. This hands off sheet pan method is the perfect side dish for any Mexican-inspired meal.

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The best part? You don’t need a grill to make authentic-tasting street corn. The broiler gives you that perfect char and smoky flavor right in your kitchen, making this a year-round favorite. Whether you’re serving it alongside my Street-Style Steak Tacos or grilling up fajitas, this corn steals the show every single time.

Why You’ll Love This Mexican Street Corn

• No Grill Needed – The broiler creates perfect char and smokiness
• Sheet pan method – Everything cooks in one pan
• Authentic Flavor – Just like you’d get from a street vendor
• Ready in 30 Minutes – From prep to plate super quick
• Customizable – Use as much or as little crema as you like
• Perfect Side Dish – Pairs beautifully with any Mexican meal
• Crowd Pleaser – Everyone loves elote!

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To make this delicious sheet pan Mexican street corn, you’ll need:

Essential Equipment:

• Large Rimmed Baking Sheet – Essential for even broiling
• Silicone Basting Brush – Perfect for applying butter and crema
• Kitchen Tongs – Makes rotating corn easy and safe

Greta

Easy Sheet Pan Broiled Mexican Street Corn (Elote)

Charred, smoky corn on the cob brushed with seasoned Mexican crema and topped with crumbly Cojita cheese, fresh cilantro, and a sprinkle of chipotle. This broiled version delivers authentic street corn flavor without firing up the grill.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Servings: 6

Course: Side Dish

Cuisine: Mexican

Ingredients Method Notes

Ingredients

  

For the Corn:

• 6 large ears of corn
• 3 tablespoons unsalted butter melted
• ¼ cup Cojita cheese crumbled
• 3 tablespoons fresh cilantro chopped, divided
• 1-2 teaspoons ground chipotle or smoked paprika
• Sea salt and black pepper to taste

For the Crema Mixture:

• ½ cup Mexican crema or sour cream
• ½ cup mayonnaise
• 1 tablespoon homemade taco seasoning or use store-bought

Method

 

Prep Your Oven

1. Place the top oven rack in the second position from top and preheat broiler to high. Line a large rimmed baking sheet with aluminum foil and set aside.

Prepare the Corn

1. Husk the corn and remove all the silk. Rinse thoroughly to remove any remaining silk and pat dry. Arrange on the prepared baking sheet and brush with melted butter on all sides.
2. Place the baking sheet under the preheated broiler for 5-6 minutes, or until the top of the corn is slightly charred. Remove from oven and carefully rotate the corn one-third of the way around before placing under the broiler again. Broil for another 5-6 minutes, then rotate and broil for a final 5-6 minutes. Total cook time should be 15-18 minutes.
3. While the corn is broiling, combine the Mexican crema (or sour cream), mayonnaise, and 2 tablespoons chopped cilantro in a medium bowl. Add 1 tablespoon taco seasoning and stir to combine. Set aside.
4. Remove the broiled corn from the oven and brush evenly with the seasoned Mexican crema mixture. You can use it generously for traditional street corn, or apply a thin layer for a lighter version. Serve immediately topped with crumbled Cojita cheese, the remaining cilantro, and a sprinkle of ground chipotle or smoked paprika. Enjoy!

Notes

About Mexican Crema: Mexican crema is thinner and tangier than sour cream but still wonderfully creamy. Look for it in the refrigerated section near sour cream or in the international aisle. If you can’t find it, regular sour cream works perfectly as a substitute.

About Cojita Cheese: This crumbly, salty Mexican cheese is traditional for street corn and adds authentic flavor. Look for it in larger grocery stores or specialty shops. If unavailable, crumbled feta cheese is a common substitute, though the flavor is slightly different.

Make Extra Taco Seasoning: If you love Mexican and Tex-Mex dishes, make a double or triple batch of the homemade taco seasoning. Store excess in an airtight container for several months and use it for tacos, fajitas, and more.

Tips & Variations

Grilling Option:

Prefer to grill? Preheat your grill to medium-high heat. Brush corn with butter and grill for 10-15 minutes, rotating every 3-4 minutes until charred all over. Follow the remaining steps as written.

Spice It Up:

• Add a squeeze of fresh lime juice before serving
• Mix hot sauce into the crema for extra kick
• Use cayenne pepper instead of chipotle for different heat
• Add a pinch of cumin to the crema mixture

Cheese Alternatives:

• Parmesan cheese adds a different but delicious salty flavor
• Queso fresco is milder than Cojita but still authentic
• Feta works in a pinch but has a tangier flavor

Make It Lighter:

• Use Greek yogurt instead of mayonnaise
• Brush with a thin layer of crema mixture instead of coating heavily
• Skip the butter and spray with cooking spray before broiling

Serving Suggestions:

• Serve alongside Street-Style Steak Tacos for the ultimate Mexican feast
• Cut kernels off the cob and serve as “esquites” (street corn salad)
• Perfect with grilled chicken, fish tacos, or carne asada
• Great for summer BBQs and cookouts

Frequently Asked Questions

Can I use frozen corn?
Fresh corn on the cob works best for this recipe, but if you must use frozen, thaw it completely and pat very dry before broiling. The texture won’t be quite the same, but it’ll still be delicious.

How do I know when the corn is done?
Look for nice char marks on all sides and kernels that are tender when pierced with a fork. The total broiling time should be 15-18 minutes with rotations.

Can I make this ahead?
Street corn is best served immediately after broiling while it’s hot. However, you can broil the corn up to an hour ahead and keep it warm wrapped in foil. Add the crema and toppings just before serving.

What if I don’t have a broiler?
You can roast the corn at 425°F for 20-25 minutes, rotating every 8-10 minutes. You won’t get quite the same char, but it’ll still be delicious. Or use a grill.

Can I cut the kernels off the cob?
Absolutely! After broiling and adding the crema mixture, cut the kernels off the cob and serve as “esquites” (Mexican street corn salad). It’s easier to eat and perfect for parties.

Perfect Occasions for Mexican Street Corn

Cinco de Mayo – A must-have!
Taco Tuesday – Perfect alongside street tacos
Summer BBQs – Crowd-pleasing side dish
Game Day – Easy finger food
Cookouts – Pairs with everything
Weeknight Dinners – Quick and impressive

More Mexican-Inspired Recipes You’ll Love

Looking for more Mexican favorites? Check out these recipes:

• Street-Style Steak Tacos – The perfect main dish pairing
• Homemade Taco Seasoning – Used in this recipe
• Easy Beef Taco Skillet (pictured) – A one pan wonder that’s great for a main course or an appetizer.
• Fresh Guacamole – Another essential side
• Cilantro Lime Rice – Rounds out any Mexican meal

This broiled Mexican street corn brings all the smoky, creamy, tangy flavors of authentic elote right to your kitchen, no grill required. The combination of charred corn, seasoned crema, salty Cojita cheese, and a hint of smoky chipotle is absolutely irresistible.

Whether you slather it with crema for traditional street-style indulgence or brush it on lightly for a healthier take, this corn is always a hit. It’s the perfect side dish for steak tacos, grilled meats, or any Mexican-inspired meal you’re serving up.

The broiler does all the work of creating that perfect char and smoky flavor, making this a year-round recipe you’ll turn to again and again. Once you try it, you’ll understand why street vendors have been selling elote for generations. It’s just that good.