Perfect — you’re going for the extra indulgent version! 😋
Let’s take that Mexican Street Corn (Elote) and add a gooey layer of melted cheese on top — it’s like elote meets queso fundido.
Here’s how to make Mexican Street Corn Topped with Melted Cheese — creamy, smoky, cheesy, and irresistible.
🌽 Cheesy Mexican Street Corn (Elote con Queso Derretido)
Ingredients
- 4 ears fresh corn, husks removed
- 2 tbsp butter or olive oil
- ¼ cup mayonnaise
- ¼ cup Mexican crema (or sour cream)
- 1 clove garlic, minced (optional)
- 2 tbsp lime juice, fresh
- ½ tsp chili powder (or Tajín)
- ½ cup cotija cheese, crumbled
- ¾ cup melting cheese – like Oaxaca, Monterey Jack, mozzarella, or cheddar
- 2 tbsp cilantro, chopped (optional)
- Lime wedges for serving
Instructions
1. Cook the Corn
- Grill method: Brush corn with butter or oil, and grill over medium-high heat for 8–10 minutes, turning occasionally until nicely charred.
- Oven method: Roast at 425°F (220°C) for 20–25 minutes, turning halfway through.
2. Make the Creamy Sauce
In a bowl, mix:
- Mayonnaise
- Crema
- Lime juice
- Garlic (if using)
- Chili powder
3. Coat the Corn
- While the corn is still warm, brush or spoon the sauce mixture generously over each ear.
- Sprinkle with crumbled cotija cheese.
4. Add the Melted Cheese
- Sprinkle your melting cheese (Oaxaca, Jack, mozzarella, or cheddar) generously over the top.
- Return to the grill (with the lid closed) or broiler for 1–2 minutes, just until the cheese melts and bubbles.
5. Finish & Serve
- Sprinkle with extra chili powder, cilantro, and a squeeze of lime.
- Serve immediately while the cheese is still hot and gooey.
💡 Optional Add-Ons
- Hot & cheesy twist: Add a few jalapeño slices before melting the cheese.
- Extra creamy: Drizzle with a little queso sauce or nacho cheese after baking.
- Elote cups (cheesy esquites): Cut the corn off the cob, mix everything in a bowl, top with melted cheese, and broil in small ramekins — easy to eat and amazing.
Would you like me to give you the cheesy elote-in-a-cup (esquites gratinados) version next — baked and bubbly like a dip or side dish?
