Elote (Mexican Street Corn) Garlic Bread
Make Elote (Mexican Street Corn) Garlic Bread, a Mexican side dish recipe with unsalted butter, softened, garlic, minced, lime zest. It has about 30 min, about 330 calories per serving. Get ingredients, step-by-step instructions, nutrition estimates, FAQs, and Recipe Genius app tools.
Quick answer
Elote (Mexican Street Corn) Garlic Bread is a Mexican side dish recipe that takes about 30 min, makes 6 servings, has about 330 calories per serving. Use the ingredients and steps below, or open it in Recipe Genius for guided Cook Mode, timers, serving changes, and a shopping list.
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View on AmazonElote (Mexican Street Corn) Garlic Bread ingredients
- 1/2 cup unsalted butter, softened
- 4 cloves garlic, minced
- 1 tsp lime zest
- 2 tbsp fresh cilantro, chopped
- 1/2 tsp salt
- 1 loaf (12-16 inch) crusty French bread or bolillo rolls
- 1.5 cups fresh or frozen corn kernels
- 2 tbsp mayonnaise
- 1 tbsp lime juice
- 1/2 cup cotija cheese, crumbled
- 1 tsp chili powder or Tajín
- 2 tbsp fresh cilantro, for garnish
How to make Elote (Mexican Street Corn) Garlic Bread
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
- In a medium bowl, combine the 1/2 cup softened unsalted butter, 4 minced garlic cloves, 1 tsp lime zest, 2 tbsp chopped fresh cilantro, and 1/2 tsp salt. Mix until thoroughly combined.
- If using fresh corn, cut the kernels off the cob. If using frozen, thaw them first. Heat a dry skillet over medium-high heat. Add the 1.5 cups corn kernels and cook for 5-7 minutes, stirring occasionally, until slightly charred. Transfer to a bowl.
- To the charred corn, add the 2 tbsp mayonnaise, 1 tbsp lime juice, and 1/2 cup crumbled cotija cheese. Mix well to combine. Set aside.
- Slice the French bread or bolillo rolls lengthwise, but not all the way through, keeping the halves connected. Spread the prepared garlic-lime butter generously over the cut surfaces of the bread.
- Place the buttered bread, cut-side up, on the prepared baking sheet. Bake for 10-12 minutes, or until the bread is golden brown and the butter is bubbling.
- Remove the bread from the oven. Carefully spoon the elote corn mixture evenly over the entire surface of the warm garlic bread.
- Sprinkle the 1 tsp chili powder or Tajín over the corn mixture. Return the bread to the oven for an additional 3-5 minutes, allowing the corn mixture to warm through and the cheese to soften slightly.
- Transfer the Elote garlic bread to a cutting board. Garnish with an additional 2 tbsp fresh cilantro before slicing into individual portions.
- Serve immediately as a vibrant, tangy, and savory side dish or appetizer.
Elote (Mexican Street Corn) Garlic Bread FAQ
How do I make Elote (Mexican Street Corn) Garlic Bread?
Make Elote (Mexican Street Corn) Garlic Bread by gathering the ingredients below, following the step-by-step instructions, and checking that everything is cooked safely before serving.
What ingredients are in Elote (Mexican Street Corn) Garlic Bread?
The main ingredients include unsalted butter, softened, garlic, minced, lime zest, fresh cilantro, chopped, salt. The full ingredient list is included on this page.
How long does Elote (Mexican Street Corn) Garlic Bread take?
This recipe takes about 30 min, depending on prep speed and kitchen equipment.
How many calories are in Elote (Mexican Street Corn) Garlic Bread?
Recipe Genius estimates about 330 calories per serving. Nutrition is estimated, so use your own labels when precision matters.
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