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Elote street cornbread topped with cotija cheese, cilantro, chili powder, and lime wedges in a white baking dish.
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Elote Street Cornbread

This elote street cornbread combines classic cornbread with the bold, savory flavors of Mexican street corn. Studded with sweet corn, creamy mayo, tangy lime, and salty cotija cheese, it bakes up golden, moist, and full of flavor, then finishes with chili spice and fresh herbs for a crowd-pleasing side dish.
Course bread, potluck, Side Dish
Cuisine Mexican-Inspired, street food, Tex-Mex
Keyword chili lime cornbread, corn side dish, cotija cheese cornbread, elote cornbread, elote recipe, Mexican street corn bread, savory cornbread, street corn cornbread
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 10 slices
Calories 280kcal
Cost $9 for entire recipe

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 8x8-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.