Imported from the web
Sheet Pan Elote Bites
A finger-food twist on Mexican street corn. Canned corn is baked into crispy cheese-bound mounds on a sheet pan and topped with salty cotija, fresh cilantro, and smoky paprika.
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Ingredients
- 2 cans canned corn (drained)
- 2 cups Monterey Jack cheese (shredded)
- 0.5 cup cotija cheese (crumbled)
- 0.125 cup fresh cilantro (chopped)
- 1 tsp paprika
Steps
- 1
Preheat the oven to 375 degrees F (190 degrees C). Line 3 baking sheets with parchment paper.
- 2
Place 10 to 11 spoonfuls of drained corn (about 1 1/2 tablespoons each) onto each baking sheet.
- 3
Flatten the corn mounds slightly into small circles.
- 4
Sprinkle about 1 tablespoon of shredded Monterey Jack cheese onto each mound of corn.
- 5
Bake in the preheated oven until the cheese is turning golden brown and bubbly, about 20 to 25 minutes.
- 6
Remove from the oven and top each bite with crumbled cotija cheese, paprika, and chopped cilantro.
- 7
Serve immediately while warm.
Notes
For a crispier bite, ensure you bake for the full 20-25 minutes and let the bites cool slightly on the pan to firm up. The structured data lists 1/2 cup cilantro, but the body text specifies 1/8 cup (2 tablespoons), which is more typical for a garnish.
Nutrition per serving
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