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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
Cook Time 20 minutes
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.