This elote street cornbread takes everything you love about Mexican street corn and bakes it into a soft, golden slice. Sweet corn kernels are folded into a tender cornbread base, then finished with creamy richness, salty cotija cheese, fresh cilantro, and a bright squeeze of lime. Savory, slightly smoky, and full of bold flavor, it’s the perfect side for weeknight dinners, cookouts, or festive gatherings.
Elote Street Cornbread
Equipment
- 8×8-inch baking dish or cast-iron skillet
- Mixing bowls
- Whisk
- Rubber spatula or wooden spoon
- measuring cups
- Measuring spoons
- Oven mitts
- Cooling rack
Ingredients
Cornbread Batter
- 1 cup yellow cornmeal
- 1 cup all-purpose flour
- ¼ cup granulated sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ teaspoon smoked paprika
- ½ teaspoon chili powder
- 1 cup whole milk
- 2 large eggs
- ½ cup melted butter or neutral oil
- 1 cup corn kernels fresh, frozen, or canned, drained
Elote Mix-Ins
- ½ cup shredded Monterey Jack or Mexican blend cheese
- ¼ cup crumbled cotija cheese plus more for topping
- ¼ cup mayonnaise or Mexican crema
- 1 tablespoon lime juice
- ½ teaspoon garlic powder
Toppings (Optional but Recommended)
- Extra cotija cheese
- Chopped fresh cilantro
- Chili powder or Tajín
- Lime wedges
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish or cast iron skillet.
- In a large bowl, whisk cornmeal, flour, sugar, baking powder, salt, paprika, and chili powder.
- In a separate bowl, whisk milk, eggs, melted butter, and mayonnaise.
- Stir wet ingredients into dry ingredients until just combined.
- Fold in corn kernels, shredded cheese, cotija, lime juice, and garlic powder.
- Pour batter into prepared dish and smooth the top.
- Bake for 25–30 minutes, or until golden and a toothpick comes out clean.
- Cool slightly, then top with cotija, cilantro, and a sprinkle of chili powder or Tajín.
- Serve warm with lime wedges.
Notes
- Use fresh or frozen corn for the best texture and sweetness; if using canned corn, drain it very well.
- Cotija adds the classic salty elote flavor, but feta can be substituted if needed.
- For a richer cornbread, use full-fat milk and real butter rather than oil.
- If you prefer a less sweet cornbread, reduce the sugar to 2 tablespoons.
- Let the cornbread rest for 10 minutes after baking so it slices cleanly.
- This recipe works well in a cast-iron skillet for crisp edges and extra flavor.
FAQ
Can I make this elote cornbread ahead of time?
Yes, you can bake it a day in advance and store it covered in the refrigerator. Warm it in the oven before serving for best flavor and texture.
Is this cornbread spicy?
It has mild warmth from chili powder, but it’s not spicy. You can easily increase the heat with jalapeños, cayenne, or hot sauce if desired.
Can I make this recipe gluten-free?
Yes, substitute the all-purpose flour with a gluten-free 1:1 baking flour while keeping the cornmeal the same.
What can I serve with elote cornbread?
It pairs well with grilled meats, tacos, chili, soups, or as part of a potluck spread.
Can I freeze leftover cornbread?
Absolutely. Wrap individual slices tightly and freeze for up to 2 months. Reheat in the oven or air fryer until warmed through.
🌮 More Savory Favorites from the Kitchen
If you loved this Elote Street Cornbread, you’ll also enjoy these bold, flavorful Mexican- and Tex-Mex–inspired dishes from Sugar Cloud Baking:
- Hearty Mexican Rice Bowl – Bright veggies, seasoned rice, and hearty toppings for a complete meal
- Easy Jiffy Cornbread Tamale Pie – Comforting, cheesy tamale-style casserole with cornbread topping
- Tex-Mex Burger Recipe – Juicy burger with bold southwest flavors
- Hatch Green Chile Southwest Casserole – Creamy, spicy, and cheesy bake with green chiles
These recipes bring plenty of spice, comfort, and crowd-pleasing flair to your table — perfect for pairing with your savory cornbread or building a fiesta-ready meal! 🌽💛🌶️
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