This sheet pan Mexican street corn in the oven is a game-changer when it comes to quick, flavorful dishes! Imagine a sheet pan of charred, sweet corn kernels smothered in a Mexican crema, topped with a generous sprinkle of crumbled cotija cheese, chili powder. It’s that signature Mexican street corn flavor without the grill!
The best part? It’s easy to make and clean up is a breeze, since everything cooks on one sheet pan. I love this recipe because I just throw it in the oven and it’s done! So simple! Whether as a great side dish for tacos, pork carnitas, or simply on its own, this recipe brings a fiesta of flavor to any meal with minimal effort!
Ingredients for Mexican Street Corn on a Sheet Pan
Let’s hit the ground running and get started with the 6 ingredients you’ll need to make this flavorful side dish…
- Butter: Keep in mind that the cotija is a salty cheese when you decide to use salted or unsalted butter.
- Frozen Fire Roasted Corn: You can find this by the regular frozen corn. Using frozen corn makes this a dish you can eat all year long.
- Mexican Crema: similar to sour cream but thinner
- Chili Powder: adds flavor, a little heat and some pretty color
- Cotija Cheese: found in the Latino food area of the refrigerated section
- Fresh Cilantro: chopped fine
The measurements and details for each ingredient can be found in the recipe card at the end of the post.
How to Make Sheet Pan Mexican Street Corn
If you only have about 5 minutes to make a side dish for your next Mexican dinner, then this sheet pan elote is your answer! It only takes a few minutes of actual work and the rest is just letting the corn roast in the oven. Here are the steps:
- Prep: Preheat the oven to 425℉.
- Melt the Butter: Slice the butter into several pats and place them around the sheet pan. Stick the pan in the oven to melt the butter until it’s just starting to brown slightly.
- Cook the Corn: When the butter is starting the brown, add the corn and toss in the butter until coated. Place the sheet pan back in the oven and cook for 6-8 minutes.
- Finish the Dish: Remove the sheet pan from the oven, drizzle with the Mexican crema and sprinkle with chili powder and cotija cheese. Top with the cilantro if desired and toss to combine. Transfer to a serving bowl and enjoy!
The recipe card at the end of the post contains these instructions in full detail. You can also print or save the recipe there.
What to Eat with Sheet Pan Elote
This sheet pan elote can be