Baby Corn Elote (Mexican Street Corn)

Elote is a common street food in Mexico, where grilled corn is slathered in a creamy sauce and sprinkled with Cotija cheese and spices. Our recipe for baby corn elote takes this popular street food and shrinks it down into a spoonable side dish. Tiny tender baby corn cobs are seasoned and roasted, then covered in a creamy sauce made with Mexican crema, mayo and fresh lime. Then, just before serving, the dish is garnished with Cotija cheese, fresh cilantro and another healthy sprinkle of seasoning, ensuring every bite is packed with sweet, salty, creamy and spicy flavors.

What is baby corn?

Unlike bagged baby carrots, which are simply “imperfect” carrots cut down to “baby” size, baby corn is just what it says it is: regular corn that is harvested long before it’s mature. There’s no need to eat it corn-on-the-cob-style a la Tom Hanks in Big (did I just age myself?); baby corn is meant to be eaten whole. Because it’s such a labor-intensive and specialized crop, most baby corn is grown outside of the United States. Although you can sometimes find fresh baby corn in the produce section, most baby corn sold in the U.S. is canned or frozen.

Baby Corn Elote Ingredients

• Baby corn: This recipe calls for three cans of baby corn. Look for fresh—not pickled—canned baby corn. You can use either whole or cut baby corn for this recipe. You can also check your local grocery store’s produce section for fresh baby corn; Trader Joe’s and specialty Asian markets have been known to carry it at various times of the year.
• Olive oil: The baby corn is coated with olive oil before roasting, which also helps the seasonings adhere to the corn.
• Tajin seasoning: This Mexican seasoning is a blend of mild chile peppers, lime and sea salt. If you don’t have Tajin seasoning on hand, simply use a chili powder blend instead.
• Crema: Mexican crema, also called crema fresca, is a thick cream with a mild flavor. Substitute sour cream if needed.
• Mayonnaise: This much-loved condiment is versatile and adds a rich flavor to the sauce. Use your favorite mayonnaise brand.
• Cilantro: Cilantro adds a pop of color and its signature peppery-yet-herbal flavor to the baby corn elote. If you think cilantro tastes like soap, use fresh chopped parsley instead.
• Lime: Fresh lime juice and lime zest add a touch of brightness to the sauce. Zest the lime with a rasp grater (like a Microplane) before juicing it.
• Garlic: A minced clove of garlic adds a punch of pungent flavor to the sauce.
• Cotija cheese: This Mexican cheese is a semi-hard, aged cheese with a dry, crumbly texture and salty flavor. You can sub in crumbled feta cheese if needed.

Directions

Step 1: Roast the baby corn

Preheat the oven to 425°F. Combine the baby corn, olive oil and Tajin seasoning in a large bowl. Spread the corn into single layers on two rimmed baking sheets. Roast it in the oven for 10 minutes, then use a spatula to flip it. Rotate the baking sheets and roast the corn for another 10 minutes. Remove the corn from the oven and allow it to cool for five minutes.

Step 2: Make the sauce

In a large shallow bowl, stir together the crema, mayonnaise, cilantro, lime juice, lime zest and minced garlic. Add the roasted baby corn and stir to coat it.

Step 3: Garnish and serve

Transfer the corn to a serving platter and garnish it with the crumbled Cotija cheese and additional chopped cilantro and Tajin seasoning, as desired.

Baby Corn Elote Variations

• Make it spicy: Amp up the heat by adding finely chopped jalapeno peppers to the sauce. You can also use them as a garnish. A sprinkle of crushed red pepper flakes, chili powder, cayenne pepper or smoked paprika to the sauce would add even more spicy flavor.
• Go big: For a grilled corn-on-the-cob version, make traditional Mexican street corn.
• Kernels only: If corn salad is more your vibe, make esquites, which can be prepared with fresh or frozen corn kernels. This version is great to make any time of year.

How to Store Baby Corn Elote

Store any leftover baby corn elote in an airtight container in the refrigerator. Baby corn elote lasts up to four days when stored as recommended.

Baby Corn Elote Tips

What can you serve with baby corn elote?

Pair this adorable side dish with any of your favorite Mexican entrees, such as fish tacos, beef enchiladas or chicken quesadillas. Its creamy, spicy flavor also makes it an excellent choice to pair with barbecue favorites such as grilled burgers, barbecue chicken or smoked ribs.