If you’re looking for a delicious way to elevate the flavors of your corn on the cobs, here’s an easy recipe for you. The cobs are covered with a creamy sauce that’s packed with the beloved Mexican flavors. These corn on the cob can be prepared in several ways, depending on your preference. Whether you bake, boil, or grill them, the creamy sauce will make the corn shine at any celebration.
OVEN-ROASTED CORN ON THE COB WITH CREAM
I live in Connecticut, where sweet corn is abundant almost all season, especially during the summer, so this is the perfect time to make this recipe. The corn or elotes are roasted in the oven and then smothered with a creamy mixture that is simple to make.
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Let’s get into the recipe.
Preheat oven to 425 F
The first step is to shuck the corn and wrap it in a single layer of heavy-duty foil or parchment paper to fully enclose it after brushing it with oil and sprinkling it with a pinch of salt. Place it in the oven until tender, about 30 minutes.
Let’s prepare the creamy sauce while the corn is roasting, grilled, or boiling.
In a mixing bowl, add sour cream, mayo, fresh garlic, cayenne pepper for a little spicy kick, lime juice, a pinch of tajin or chili pepper (optional), and a generous amount of Cotija cheese. Then, add fresh cilantro mix, and set aside.
Remove the corn from the oven, and I like to transfer the corn to a serving tray but you can partially unwrap the corn to cool for a few minutes before applying the sauce.
Lastly, use a basting brush to generously brush the sauce over the elotes or corn, then sprinkle with cotija cheese. Garnish with chili powder or tajin and cilantro.
Below you will find a convenient printable recipe card. ↓
Give this recipe a try, and then leave a comment below to let me know how it turns out. I hope that your family enjoys it as much as we do!
OVEN-ROASTED CORN ON THE COB WITH CREAM
Ingredients
- 8 –10 cobs of corn
- 1/2 cup sour cream
- 1/2 cup mayonnaise
- 1/2 cup cilantro finely chopped ( some for garnish)
- 1 garlic clove finely minced
- 1/4 teaspoon garlic powder
- 1/4 teaspoon cayenne pepper
- 2 tablespoons of lime juice (plus lime wedges to serve)
- 1/2 cup cotija cheese (crumbled)
- 1/2 teaspoon chili powder or Tajin to garnish
Instructions
- Preheat oven to 425 F
- The first step is to shuck the corn and wrap it in a single layer of heavy-duty foil or parchment paper to fully enclose it after brushing it with oil and sprinkling it with a pinch of salt. Place in the oven until tender.
- Let's prepare the creamy sauce while the corn is roasting, grilled, or boiling.
- In a mixing bowl, add sour cream, mayo, fresh garlic, cayenne pepper for a little spicy kick, lime juice, a pinch of tajin or chili pepper (optional), and a generous amount of Cotija cheese. Then, add fresh cilantro mix, and set aside
- Remove the corn from the oven, and I like to transfer the corn to a serving tray but you can partially unwrap the corn to cool for a few minutes before applying the sauce.
- Lastly, use a basting brush to generously brush the sauce over the elotes or corn, then sprinkle with cotija cheese. Garnish with chili powder or tajin and cilantro.
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Tell me what you think of this recipe, and if you have any questions, don’t forget to get in touch with me. I’m always happy to hear from YOU.
Until the next one…
