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4.36 from 14 votes

Baked Mexican Street Corn

An Easy Mexican Street Corn recipe made right in the oven. Tastes just like my favorite local taco joint's!
Prep Time35 mins
Cook Time45 mins
Total Time1 hr 20 mins
Course: Side Dish
Cuisine: Mexican
Servings: 4 ears
Author: Basil and Bubbly


  • 4 ears Corn
  • ½ cup Sour Cream
  • ½ cup Mayonnaise
  • ½ teaspoon Garlic Powder
  • 1 teaspoon Chili Powder
  • 1 ½ cups Cotija cheese crumbled


  • Preheat the oven to 425 degrees F.
  • In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. Cover and refrigerate until the corn is ready.
  • Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes.
  • Remove the corn from the oven, unwrap the foil, and let the corn cool off for approximately 30 minutes. ( If you skip this step, the sour cream/mayonnaise will just melt and NOT adhere the cheese to the corn!!! )
  • Once the corn is mostly cooled, slather each ear in the sour cream / mayonnaise / spice mixture. Press the crumbled cheese into the corn on all sides.


If you can't find Cotija cheese, you CAN substitute feta buuuuuuuut it's really not going to be as good. Make the effort to find the Cotija ( usually can be found at Whole Foods or Walmart ).