Easy Sheet-Pan Elote Bake: Best 20-Minute Recipe
This sheet-pan elote bake delivers all the salty, creamy, slightly smoky magic of street corn without needing a grill. Ready in just 20 minutes, it’s a quick and easy side dish that’s perfect for weeknights, potlucks, and Taco Tuesday.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Cuisine: Mexican
Ingredients
Scale
- 4 cups frozen corn (about 20 ounces)
- ¼ cup mayonnaise
- ¼ cup sour cream
- ½ cup cotija cheese, crumbled
- 1 teaspoon chili powder
- Juice of 1 lime
- ½ teaspoon salt (or to taste)
- ¼ cup fresh cilantro, chopped (for garnish)
Instructions
- Preheat the oven to 450°F (232°C) with an empty sheet pan inside for 10 minutes.
- Carefully remove the hot sheet pan from the oven. Spread the frozen corn in a single, even layer on the hot pan.
- Roast the corn for 10 minutes. Stir, then roast for another 5 minutes until starting to brown and char.
- While the corn roasts, whisk together mayonnaise, sour cream, chili powder, lime juice, and a pinch of salt in a large mixing bowl.
- Optional: Switch the oven to broil and broil the corn for 1-2 minutes until deeply browned and charred on the edges.
- Remove the pan from the oven and scrape the hot corn into the bowl with the dressing. Toss well to coat.
- Sprinkle crumbled cotija cheese over the dressed corn and toss gently. Garnish with fresh cilantro.
- Serve immediately.
Notes
Don’t skip preheating the pan—it’s key for charred spots. Watch the broiler closely to avoid burning. Use room-temperature sour cream and mayo for better coating. Taste before adding extra salt, as cotija is salty.
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 5
- Sodium: 480
- Fat: 14
- Saturated Fat: 4
- Carbohydrates: 22
- Fiber: 3
- Protein: 6
Keywords: elote, sheet pan, corn, Mexican street corn, quick, easy, side dish, 20-minute recipe