Prepare to have your life changed by this Elote Mexican Street Corn Queso Dip Recipe! Inspired by Mexican grilled corn, my mix of Mexican cheeses, jalapeño, and sweet corn makes the most delicious party dip for the Super Bowl, Cinco de Mayo, family parties, and more. This Mexican street corn dip is one of my most popular recipes and my go-to cheese dip for parties.

This Elote dip recipe is easy, cheesy, and so satisfying! The secret to perfect queso is in how you prepare the grated cheese and it’s such a simple step you’ll never have clumpy queso again!

I first discovered elote when the movie Nacho Libre came out. I was instantly intrigued by that creamy, cheesy corn on a stick because it looked utterly irresistible. Since then, elote has grown in popularity, and I have loved experimenting with it at home.

One of my favorite ways to enjoy it is by turning it into a gooey queso dip, which is just as addictive, easy to share, packed with flavor, and perfect for taco nights or casual gatherings. Every time I make it, I am transported back to that first “aha” moment, and it has now become a beloved staple in my kitchen.

When served off the cob, this dish is called esquites. In Mexico, it is a popular street food featuring sweet corn kernels coated in a creamy, cheesy, and slightly spicy sauce. This queso recipe is my take on esquites, capturing all the bold, comforting flavors in a warm, shareable dip.

Ingredients For Elote Queso Dip Recipe

This queso is all about simple ingredients that pack a ton of flavor. Sweet corn, melty cheeses, and a little bit of spice come together to make a dip that everyone will want to scoop up. Grab everything you need, and get ready for cheesy, gooey, elote-inspired goodness.

Base & Sauce

• Butter: melted with oil to start the queso
• Vegetable Oil: pairs with butter for sautéing
• Jalapeño: adds heat and flavor when sautéed
• Cornstarch: coats the cheese to help thicken the sauce
• Evaporated Milk: creates a creamy, smooth base
• Sharp Cheddar Cheese: gives sharp, bold flavor
• Chihuahua Cheese: melts beautifully for authentic queso texture
• Monterey Jack Cheese: adds creaminess and stretch
• Salt: seasons the queso
• Corn: stirred into the queso and sprinkled on top

Garnishes & Serving

• Mexican Crema: drizzled over the top for richness
• Cilantro Leaves: fresh herb garnish
• Queso Fresco or Cotija: crumbled on top for extra flavor
• Chili Powder: optional sprinkle of spice
• Tortilla Chips: served on the side for dipping

This queso is game-day ready! It’s perfect with tortilla chips on Super Bowl Sunday, served with your favorite tacos, or drizzled over a hearty burrito.

How to Make Elote Mexican Street Corn Queso?

This homemade queso dip recipe is the ultimate appetizer! It’s made with real shredded cheese (NOT velveeta) tossed with cornstarch in order to perfectly thicken the sauce and melted into a silky, gooey cheese sauce and loaded with sweet elote-style corn. It’s rich, flavorful, and even better than what you’ll find at your favorite Mexican restaurant.

1. Prep: Toss the cheeses with cornstarch in a large bowl.
2. Cook: Heat butter and vegetable oil in a skillet, sauté the jalapeños until soft, then set aside.
3. Whisk: Slowly pour in evaporated milk, whisking until smooth.
4. Melt: Remove from heat and stir in the cheeses until creamy and the cheese melts, then season with salt and fold in most of the corn.
5. Finish: Top with reserved corn, crema, cilantro, queso fresco or cotija, and chili powder. Serve warm with tortilla chips.

Can I Make This Queso Dip Recipe in a Slow Cooker?

For a hands-off version of this queso, toss the shredded cheeses with cornstarch and place them in the crock-pot with melted butter, vegetable oil, evaporated milk, corn, jalapeños, and salt. Stir gently to combine, cover, and cook on low for 1 to 2 hours, stirring every 30 minutes, until the cheese is fully melted and creamy.

For serving, top with reserved corn, a drizzle of Mexican crema, fresh cilantro, crumbled queso fresco or cotija, and a pinch of chili powder if desired. Keep the crock-pot on warm during your gathering so the queso stays smooth and gooey for dipping.

Storing and Reheating This Elote Queso Dip Recipe

Store any leftover queso in an airtight container in the refrigerator for up to 3–4 days. When ready to reheat, pull it out of the fridge and warm it gently on the stovetop over low heat or in the microwave in short intervals, stirring often to keep it smooth and creamy. If the queso thickens too much, stir in a splash of milk to bring back the desired consistency.

What to Serve with Elote Queso Dip

Elote queso dip is the kind of appetizer that knocks your socks off! We like to make this one for the Super Bowl! We keep it simple and serve this dip with a big bowl of tortilla chips, but it is just as delicious drizzled over tacos, spooned onto burrito bowls, or used as a topping for nachos.

You can serve it alongside grilled meats like carne asada, chicken, or shrimp for a fun Tex-Mex twist, or keep it simple with warm flour tortillas for dipping. For parties, pair it with guacamole, salsa, and a fresh pico de gallo to create the ultimate appetizer spread.

This elote queso dip is creamy, cheesy, and loaded with bold flavor, making it the perfect Super Bowl appetizer. Serve it warm with tortilla chips, and watch it disappear before your eyes.

More Dip Recipes to Try:

• Cheesy Spinach Artichoke Dip
• Toffee Apple Dip
• Cheesy Salsa Bean Dip
• Fresh Homemade Salsa
• Instant Pot Buffalo Chicken Dip

Video for How to Make Elote Mexican Street Corn Queso

Skip the store-bought packet and make your own homemade taco seasoning recipe that’s bursting with bold flavor and authentic taste. This easy blend of spices, like chili powder, cumin, paprika, and garlic, comes together in minutes and instantly upgrades ground beef, chicken, or veggies. Once you try this homemade mix, your next taco night will never be the same!

There’s nothing better than DIY taco night with the family! Everyone gets to build their own just the way they like it, which makes dinner fun and easy. I pile mine high with sour cream, cheese, salsa, lettuce, cilantro, and basically every topping in sight, while my kids keep it simple with their favorites. It’s a win for everyone at the table.

I didn’t realize it was so simple to make your own taco seasoning at home. Once you do, you’ll never go back to the store-bought taco seasoning packets again. This homemade version works perfectly with ground beef, ground chicken, or ground turkey, and it’s just as good tossed with roasted veggies, stirred into soups or stews, or sprinkled over taco salads.

It’s a pantry staple that’s cheaper, fresher, and more flavorful than anything store-bought, plus, it’s made with spices you probably already have on hand. No trip to the grocery store required. Mix up a big batch and keep it in your spice drawer for easy, delicious Taco Tuesday nights anytime.

Ingredients For Taco Seasoning

This Homemade Taco seasoning recipe is a total game-changer! Smoky, savory, and full of depth. Each spice pulls its weight to create that perfect balance of heat and flavor.

• Chili Powder: the bold, earthy base that gives this blend its signature flavor
• Ground Cumin: adds warmth and a hint of nuttiness
• Smoked Paprika: brings a rich, smoky undertone
• Garlic Powder: savory depth in every bite
• Oregano: adds a subtle herby note
• Coriander: brightens and balances the spice
• Onion Powder: rounds everything out with mellow sweetness
• Fine Sea Salt: enhances and ties all the flavors together
• Black Pepper: sharp bite for balance
• Cornstarch: helps the seasoning cling to meat and thicken sauces
• Cayenne Pepper: gives it that touch of heat that makes everything pop

Simple ingredients, big flavor! This mix is better than any store-bought packet and stays fresh for ages.

How To Make This Recipe

Homemade seasoning doesn’t get easier than this! Just combine and shake!

1. Combine: Add all the spices to a jar or a small bowl with a lid.
2. Mix: Shake or stir until well combined.
3. Store: Keep in a cool, dark place for up to 2 years.

That’s it. No fillers, no preservatives – just pure flavor, ready to elevate your chili, tacos, and weeknight dinners.

How Much Taco Seasoning Should I Use?

One packet of store-bought seasoning typically contains about 2 tablespoons of seasoning. This is enough to flavor 1 pound of ground meat. You’ll want to use the same amount with this recipe: 2 to 3 tablespoons of homemade taco seasoning per pound of beef, chicken, turkey, or veggies, depending on how bold you like the flavor. Start with 2 tablespoons, give it a taste after it cooks, and add more if you want that extra kick of spice and depth.

Why Do You Need Cornstarch in Taco Seasoning?

You’ll notice that there’s cornstarch in taco seasoning, and that’s purely for a little thickening when things are cooking. I’m sure you’ve noticed that something cooked in taco seasoning gets a little saucy? Yup, that’s why and you for sure don’t want to skip it.

This homemade taco seasoning is the perfect way to elevate your next taco night! Keep a jar on hand to season everything from tacos and burrito bowls to roasted veggies and soups. Once you taste the difference of this easy blend of spices, you’ll never go back to the packet again.

More Homemade Condiment Recipes You’ll Love:

• Red Enchilada Sauce
• Tomatillo Cilantro Ranch Dressing
• Pizza Sauce
• BBQ Rub
• All CONDIMENT RECIPES!

Homemade Taco Seasoning Video

This One Pan Mexican Chicken Skillet with Zucchini is an easy dinner ready in under 30 minutes! It’s made with simple ingredients: chicken, seasonings from the pantry, beans, zucchini, yellow squash, cheese and all the Mexican toppings! Easy weeknight chicken dinner, here I come!

If you’re looking for more tried and true Mexican recipes with chicken you’ll love this 10 Minute Sticky Mexican Chicken,  Mexican Chicken Burrito Bowl, or this Cheesy Chicken Tortilla Soup.

Why You’ll Love this Mexican Chicken Skillet

Even though this recipe is super simple, Mexican chicken skillet with zucchini is still a recipe you’ll be throwing into your regular dinner rotation because it’s:

• Easy. Can you chop and sit? You can make this chicken skillet! (And you can also handle this tasty Ground Beef Enchilada Skillet.)
• Healthy. Veggies, lean protein, whole grains…the gang is all here.
• Tex-Mex Inspired.  Like Cafe Rio Chicken and Chopped Tex Mex Salad, these flavors are easy to love, especially for kids!
• Adaptable. This recipe is a cinch to make your own. Try different veggies, beans, no beans, meats etc and make it the way your family likes it! 

Basically, if you want a simple, healthy, delicious meal that’s ready ASAP, Mexican chicken skillet is for you! 

One Pan Mexican Chicken Skillet with Zucchini

I have “skeeter syndrome”. I know, it 100% sounds made up. Basically everyone gets mosquito bites and hates the itch, but I have the blessing of being extra, EXTRA allergic.

We sat outside talking to some friends for a quick 15 minutes and I came in with 9 mosquito bites that by the next day were each the size of a tennis ball.

Taco Tuesday Idea

We love Taco Tuesday as a family, so the last time I sprung this chicken recipe on my family for a new Taco Tuesday idea you’d think I broke hearts across the table! Even with baseball arms I needed to get something quick and easy and Mexican inspired on the table.

And guess what, even without the tortillas, they loved it!! Like, asked-for-seconds, loved it! And we’ve been making it again, and again, and again ever since. Hello, one pot meals are pretty much gold am I right?. Mexican side dish recipes to go with the meal are even better.

The Ingredients

• Chicken. I always keep a few chicken breasts and thighs in my freezer for quick one-pan recipes like this easy Mexican chicken.
• Pinto Beans. Adds fiber and protein!
• Zucchini and Squash. Who wants to worry about a side, this is a one-pot-wonder!
• Spices. You can’t have a Mexican dish without flavor.
• Tomatoes. I like to throw in tomatoes which lighten things up.
• Cheese. No explanation needed.
• Toppings. Always add all the toppings like avocado and lime juice!

How to Make One Pan Mexican Chicken Skillet with Zucchini

1. Brown the Chicken and Seasonings. (Adding seasonings to a hot pan “blooms” the flavor even more.) Remove from pan.
2. Saute zucchini and onions.
3. Toast the garlic and season with salt and pepper.
4. Assemble everything back in the pan along with the pinto beans and chicken broth. It’s almost time to eat!
5. Sprinkle the top with cheese and place under a broiler or add a lid on top to melt the cheese.
6. Garnish according to tastes with cilantro, avocado and more!

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 4 days.
• To Reheat. Reheat in the microwave or on the stovetop with a splash of chicken stock or water to keep it from drying out. Add a little squeeze of lime to help freshen it up.
• To Freeze. Place leftovers in an airtight freezer-safe storage container in the freezer for up to 2 months. Let thaw overnight in the refrigerator then reheat.

Watch How this Recipe is Made…

This enchilada-style ground beef burrito recipe is packed with seasoned ground beef, smothered in rich red enchilada sauce, and loaded with gooey melted cheese for the ultimate comfort food. Perfect as an easy weeknight dinner or crowd-pleasing meal, this beef burrito recipe combines bold Mexican flavors with hearty ingredients for a delicious and satisfying dish the whole family will love.

Tacos and burritos instantly make me feel nostalgic, even though we didn’t have them much growing up. I actually hated ground beef because of the texture, and my mom was so patient! She never forced me to eat while I quietly melted cheese on a tortilla instead.

My biggest tip? Don’t stress about making separate meals or battles at the table. My parents just kept offering and waiting for me to try new things, and I turned out fine. Now, I offer my kids lots of toppings to make things less “gross” (looking at you, Grayson, and your avocado skepticism). I ask them to try one bite, then enjoy what they like, without catering to picky tastes every time. Mealtime should be peaceful and fun for everyone.

I’ve completely changed my mind about ground beef, and this recipe might be my favorite. These burritos are giant, filled with beef simmered in Dr. Pepper and Better Than Bouillon, and covered in a rich mix of red enchilada sauce, beef stock, and lots of melted cheese.

What are Enchilada Style Burritos?

Enchilada-style burritos are burritos that are covered in a red or green chile sauce and lots of cheese and then baked in the oven until the cheese is melted. They are also known as smothered burritos.

What Ingredients Do You Need for This Enchilada Style Ground Beef Burrito Recipe?

This recipe takes a few ingredients to make the ground beef extra flavorful and to take the sauce on top to the next level.

Ground Beef Filling

• Ground Beef: The main filling. Choose something with a little fat so it stays flavorful.
• Taco Seasoning: A wonderful mix of chili powder, cumin, onion powder, garlic powder, salt, and oregano. Adds that classic, bold flavor everyone loves.
• Better than Beef Bouillon: My go-to for a big boost of rich flavor.
• Dr Pepper: My little secret, but it adds the best little hint of sweetness.
• Water: Just helps everything cook together nicely.

Sauce

• Butter: Starts the sauce with a rich, smooth base.
• Flour: Thickens it up so it sticks to the burritos just right.
• Beef Stock: Gives it a deep, savory flavor.
• Red Enchilada Sauce: Adds spice and a little tang.
• Beef Bouillon: Bumps up the beefy taste even more.
• Chili Powder: A warm little kick of flavor.

Burritos

• Flour Tortillas (burrito size): Big enough to hold all the filling without falling apart.
• Mexican Cheese Blend: Melts perfectly and ties all the flavors together.

Head down to the recipe card for the measurements!

How to Make This Enchilada-Style Ground Beef Burrito Recipe

These burritos come together super fast and really boil down to cooking the ground beef, making the sauce, constructing the burritos, and then baking them. Ain’t no thang!

How to Make Beef Burritos

1. Brown: Cook the ground beef in a skillet and drain the fat.
2. Flavor: Add taco seasoning and Better Than Bouillon.
3. Simmer: Stir in Dr Pepper and water; cook until most of the liquid is gone.

Make the Sauce

1. Melt: Warm the butter in a saucepan.
2. Whisk: Add flour, then slowly stir in beef stock, enchilada sauce, and chili powder.
3. Thicken: Let it simmer until the sauce is smooth and coats a spoon.

Assemble the Burritos

1. Fill: Add 1/4 of the beef mixture to the center of each tortilla with a sprinkle of cheese.
2. Fold: Roll up the burritos and place them in a baking dish or oven-safe plate.
3. Smother: Pour sauce over the top and add more cheese.
4. Bake: Cook until everything is hot and melty, then top with your favorites and serve!

What Toppings to Put on This Beef Burrito Recipe?

The great thing about burritos is that you can top them with whatever your family loves most. We usually go for a big dollop of sour cream and a scoop of fresh pico de gallo, but there are plenty of other delicious options to try. Guacamole or sliced avocado adds creaminess, while Restaurant Style Salsa or your favorite jarred salsa brings a fresh, tangy flavor.

Creamy Tomatillo Dressing can give your burrito a nice zing, and diced red onion adds a bit of crunch and bite. Don’t forget fresh chopped cilantro and shredded lettuce for some brightness and texture. To make your burrito even more filling, try adding beans, brown or white rice, or even quinoa! These extras help turn your burrito into a hearty, satisfying meal.

Can I Make This Beef Burrito Recipe Ahead of Time?

Yes, you can absolutely make this easy beef burrito recipe ahead of time, and they’re a lifesaver on busy nights. To prep ahead, assemble the burritos by filling and folding the burritos, placing them in a baking dish, and wrapping the dish in plastic wrap. Store in the refrigerator for up to 2 days. When you’re ready to eat, unwrap, pour the sauce over the top, sprinkle with cheese, and bake at 375°F until hot and bubbly, about 25–30 minutes.

For longer storage, freeze the wrapped burritos (without sauce) in a freezer-safe airtight container or individually in aluminum foil for up to 3 months. When ready to use, thaw overnight in the fridge, smother with sauce and cheese, and bake as directed. If baking straight from frozen, cover with foil and bake at 350°F for about 45 minutes, then uncover and bake another 10–15 minutes until everything is warmed through and the cheese is melted.

What to Eat with This Ground Beef Burrito Recipe?

These burritos are big and filling, so you might not need any sides at all. But if your family is anything like mine, they’ll probably want a side or two to round out the meal. Some of our favorites to serve alongside include Refried Beans, Spanish Rice, Elote Mexican Street Corn, Black Beans, and Cilantro Lime Rice. Each one pairs perfectly with the bold flavors of the beef burritos and adds a little extra something special to the plate.

How to Reheat This Beef Burrito Recipe

I prefer to reheat these ground beef burritos in the oven. Just pop them in at 350°F for about 15–20 minutes, and they’ll come out perfectly warm with a nice, slightly crispy tortilla. You can microwave them if you’re in a rush, but I don’t recommend it. The tortilla tends to get soggy, and it’s tricky to heat the filling evenly. The oven really gives you the best texture and flavor every time.

Prepare yourselves for a burrito full of the most flavorful saucy ground beef and topped with a bold red sauce and gobs of melted cheese!

Other Mexican Recipes You Might Like

• Smothered Honey Lime Chicken Burrito
• Smothered BBQ Beef Burrito
• Smothered Cafe Rio {Copycat} Chicken Burrito
• Deep-Fried Bean and Cheese Quesadilla
• All our favorite Mexican Recipes here!

Experience the bold flavors of Mexico with this irresistible Mexican Street Corn recipe! Known as elote in Mexico, this sweet, tender corn is slathered in tangy Mexican crema, then topped with crumbled cotija cheese, fresh lime juice, a hint of chili powder, and a sprinkle of fresh cilantro. It’s the perfect balance of smoky, spicy, and savory in every bite!

Our kids no longer want butter on their corn, they want it Elote Mexican Street Corn style!! Slathered in creamy Mexican style sour cream called Crema, and sprinkled with salty cotija cheese and dashes of chili powder, this street cart version of corn on the cob is the ultimate way to enjoy your grilled sweet corn!!

This is not the typical mayonnaise and butter Mexican street corn that is found all over the web these days. This Elote is so delicious, you will forget about any other Mexican Street Corn recipe you have ever tried. Trust me!

What is Elote?

Elote, which which means “corn cob” in Spanish, is a street food you’ll find in certain parts of Mexican. It consists of grilled corn on the cob covered in mayo, cheese, and chili powder. It’s usually eaten right off the cob. 

I’m finding myself dreaming about our trip to Mexico and all the delicious food we ate while we were there! The elote was to die for! I seriously could have eaten it at every meal! And it’s so easy to make right at home.

Ingredients You’ll Need for Mexican Street Corn:

I’ve mentioned most of the ingredients you will need for this dish, but let’s look into them a little closer. Many of them might be out of your comfort zone, but no need to worry! I know that trying ingredients from other countries, especially if you don’t really cook, can seem a bit too adventurous, but I promise that these six ingredients are essential to the best elote you’ll ever have!

1. Fresh Sweet Corn on the Cob: Of course, summer is the peak time to grab the best corn on the cob, so head to the farmer’s market or just the grocery store and by as many as you can!
2. Mexican Crema: A slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store.
   • SUBSTITUTE: If you can’t find Mexican crema, you can use mayonnaise as a substitute.
3. Cotija Cheese: A hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty. It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.
4. Chili Powder or Smoked Paprika: Traditional Mexican street corn uses chili powder, but we love the smoky flavor of smoked paprika too.
   • PRO TIP: Using smoked paprika is a great way to keep the heat levels low for people who don’t do spicy (like the kiddos…and me!).
5. Limes: Fresh lime juice is an absolute must!
6. Cilantro: Adds a pop of fresh flavor.

The measurements for each ingredient can be found in the recipe card at the end of the post.

Can I Use Canned or Frozen Corn?

Eating the corn on the cob is the traditional way for eating elote, so canned and frozen corn obviously aren’t going to work for that. However, we have you covered! We have a one skillet Mexican street corn and a sheet pan Mexican street corn will both get you that delicious elote flavor with corn kernels not on the cob. There are instructions in both posts for using frozen corn. We basically never use canned corn if possible…haha!

Make Easy Mexican Street Corn – Elote

Let’s start with the corn, of course! Head on over to our post on the best grilled corn recipe where we share all our secrets for the making perfect grilled corn every time. We also discuss how to pick good corn on the cob at the grocery store in that post. Follow everything in that post except for adding the salt and sugar at the end. You don’t need to add salt to this corn because the cotija is going to add all the saltiness you need.

How to Season Elote

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob. Top off each cob with some chopped fresh cilantro, then dig in!

Can I Make Mexican Street Corn Without a Grill?

It’s hard to get that char and smoky flavor that you get from the grill, but if grilling just isn’t an option, then you can cook the corn on the stovetop or oven. For both the stovetop and oven methods, I would boil the corn first with the husks removed to make sure it is cooked through. Then heat a cast iron skillet over medium-high heat and had a drizzle of oil to keep it from sticking and cook each corn on the cob rotating as the kernels start to char.

It will be a similar approach in the oven. Set the oven to broil and place the cobs on a baking sheet. Stick the baking sheet in the oven for a minute or two and rotate the cobs until charred on all sides. These are both good alternatives to achieving that grilled flavor without using a grill. Then proceed with the recipe as written to add all those yummy elote toppings!

Can You Reheat Corn on the Cob?

There are a few ways to reheat corn on the cob that will keep it juicy and tender. These instructions are for plain corn on the cob that hasn’t been topped with all the elote toppings.

• Microwave: Place the corn in a microwave safe dish and cover with a damp towel or plastic wrap. Set the timer for 10-20 second bursts and continue heating till corn is warm.
• Oven: Preheat oven to 350 degrees F. Add butter, 1 teaspoon of water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes.
• Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes.

How Long Does Elote Keep?

Fully prepared elote will last for up to 3 days in the refrigerator in an airtight container, but it is by the best when it is eaten fresh! It doesn’t freeze very well, so we don’t recommend that.

What to Eat with Elote Mexican Street Corn

I could make this elote Mexican street corn my whole meal, but most of you are probably going to want it as a side. So if you are looking for a main dish to go with it, here is a link to all our Mexican main dishes and a few of our favorites:

• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken

Learn how to make authentic Mexican street corn, or elote, with this delicious recipe and instructional video. This popular street food is a must-try for Mexican food lovers!

More CORN RECIPES You Are Sure to Love:

• Classic Grilled Corn
• Elote Mexican Corn Pasta Salad
• Jalapeno Bacon Elote Mexican Grilled Corn Salad
• Cheesy Zucchini Corn Casserole
• Mexican Street Corn Salad
• Grilled Corn Avocado Tomato Salad
• All our SIDE DISHES here!

Watch How Mexican Street Corn is Made…

Spice up your weeknight dinner with this easy one skillet Mexican street corn chicken recipe! Featuring tender chicken, charred corn, and a flavorful sauce, this dish is sure to be a hit with the whole family.

We are so obsessed with Mexican street corn here that we have been trying it all sorts of ways…elote corn salad, sheet pan Mexican street corn, in a pasta salad, and I still have so many ideas!

It pairs so deliciously with chicken, and I’ve tried this easy chicken dinner recipe a few ways. This version is my absolute favorite! We basically take tradition Mexican street corn and pile it over some crispy juicy chicken.

At first, I thought it would be best with grilled chicken, but that wasn’t it. It felt like two separate dishes and I didn’t like whole breasts as it didn’t feel as casual and easy to eat. So I cut the chicken into the bite-sized pieces and pan fried it, and it came together beautifully! If you are looking for a new chicken recipe, then give this one a try!

Ingredients for Mexican Street Corn Chicken

Try this delicious and easy one pan Mexican street corn chicken recipe for a flavorful and satisfying meal. With just a few simple ingredients, you can have a taste of authentic Mexican street food in your own kitchen! Here is everything you will need:

• Corn on the Cob: We prefer fresh corn, but you can use frozen corn too if you need to. Scroll to the section below for more details.
• Egg: used for dredging the chicken
• Flour: sticks to the egg on the chicken to create a light crispy breading on the chicken
• Kosher Salt: adds flavor
• Black Pepper: adds flavor
• Chicken Breasts: I prefer the flavor and texture of boneless, skinless chicken breasts in this recipe cut into bite-sized pieces.
• Extra Virgin Olive Oil: helps cook the breaded chicken
• Chili Powder: adds a little heat and traditional elote flavor
• Smoked Paprika: adds rich smoky flavor
• Onion: Just a simple yellow onion works great.
• Garlic: adds flavor
• Salted Butter: helps sauté the vegetables and adds rich flavor
• Mexican Crema: a signature Mexican street corn ingredient that can be found in the refrigerated Latino food section
• Lime: adds acidity and flavor
• Cotija Cheese: another essential component for Mexican street corn
• Cilantro: adds herby freshness
• Green Onions: adds a pop of bright fresh flavor

For more details and the measurements for each ingredient can be found in the recipe card at the end of the post.

How to Make Mexican Street Corn Chicken

It’s time to do a makeover on your typical chicken dinner! Add the bold flavors of Mexican street corn (also known as elote) for a creamy and crunchy twist. It is so quick and easy to make too! Let me walk you through the simple steps:

1. Prep the Corn on the Cob: Cut the corn kernels off 3 of the 4 cobs into a bowl and scrape off any additional milk that comes from the corn. Set it aside. For the 4th cob, grill it until charring begins on all sides then set it aside.
2. Bread the Chicken: Place the egg in a shallow dish and whisk it until creamy. Place the flour, salt and black pepper in a separate bowl and whisk together. Season the chicken pieces with salt and pepper and then dredge in the egg followed by the flour. Place the breaded chicken pieces on a plate.
3. Cook the Chicken: Heat a little olive oil in a cast iron skillet over medium-high heat. Once the oil is shimmering, add the chicken and let it start to brown. Then reduce the temperature to medium and turn the chicken pieces until golden on all sides and cooked through. Remove chicken from the pan.

How to Make Mexican Street Corn Chicken continued…

1. Sauté the Vegetables: Add a little butter to the skillet and add the onions. Cook until tender. Add some oil to the skillet then add the corn that was cut from the cob, the garlic and the chili powder and smoked paprika. Season with salt and pepper. Cook until the corn is soft.
2. Combine: Reduce the heat to medium low and add all but 1/3 cup of the crema and season with salt. Add the chicken to the dish and let it heat through.
3. Finish Assembling the Dish: Remove the skillet from the heat. Cut the grilled corn off the cob and sprinkle over the top of the chicken in the skillet. Mix the rest of the crema with the fresh lime juice and drizzle that over the top as well.
4. Garnish: Sprinkle the crumbled cotija cheese, green onions, cilantro and a little more chili powder over the top and serve!

The full recipe can be found in the recipe card at the end of the post. The pictures because show the different steps of the process.

Can I Used Frozen Corn?

Yes, frozen corn works really well in this recipe. You’ll need about 2 ½ cups of frozen sweet corn and no need to thaw it first. The natural sweetness of the fresh or frozen corn is key to this recipe!

PRO TIP: Never use canned corn for this recipe. The texture and flavor is all wrong.

What is Mexican Crema?

Crema is slightly soured and thickened cream, milder and less thick than American sour cream. You will find it in the specialty cheese section or the Latino refrigerated section of your grocery store. If you can’t find Mexican crema, you can substitute it with mayonnaise and a little milk.

What is Cotija Cheese?

Cotija cheese is a hard, crumbly Mexican cheese. Cotija cheese is made mainly from cow’s milk and is quite salty.

It resembles feta cheese. In fact, feta can be used as a substitute if you absolutely cannot find cotija, but try your hardest to find the cotija! It will also be in the specialty cheese section.

What to Serve with Mexican Street Corn Chicken

This is a chicken recipe that could totally stand on it’s own, but if you want a few ideas for side dishes, here are a few:

• Best Black Beans
• Cilantro Lime Rice
• Refried Beans
• Spanish Rice
• Pinto Beans
• Chips and Salsa or Guacamole
• Charro Beans

Storing and Reheating

Leftovers should be stored in the fridge in an airtight container. They will keep for 3-4 days. They can also be stored in freezer for up to a month. Let it cool completely and store it in a freezer-safe container.

To reheat it, I recommend using a cast iron skillet on the stove top over medium heat. You can add a little extra crema so it doesn’t get dried out.

Take a trip to the streets of Mexico with this delicious and easy one pan chicken recipe. Packed with flavors of corn, spices, and cheese, this dish is sure to become a family favorite!

More Easy Chicken Dinner Recipes:

• Quick and Easy Chicken Stir Fry
• Teriyaki Chicken Casserole
• Garlic Butter Chicken
• Teriyaki Chicken Quesadilla
• Crockpot Chicken and Rice
• Easy Honey Baked Chicken
• Panko Chicken with Lemon Cream Sauce
• Grilled Hawaiian Chicken

How to Make One Pan Mexican Street Corn Chicken

This sheet pan Mexican street corn in the oven is a game-changer when it comes to quick, flavorful dishes! Imagine a sheet pan of charred, sweet corn kernels smothered in a Mexican crema, topped with a generous sprinkle of crumbled cotija cheese, chili powder. It’s that signature Mexican street corn flavor without the grill!

The best part? It’s easy to make and clean up is a breeze, since everything cooks on one sheet pan. I love this recipe because I just throw it in the oven and it’s done! So simple! Whether as a great side dish for tacos, pork carnitas, or simply on its own, this recipe brings a fiesta of flavor to any meal with minimal effort!

Ingredients for Mexican Street Corn on a Sheet Pan

Let’s hit the ground running and get started with the 6 ingredients you’ll need to make this flavorful side dish…

• Butter: Keep in mind that the cotija is a salty cheese when you decide to use salted or unsalted butter.
• Frozen Fire Roasted Corn: You can find this by the regular frozen corn. Using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped fine

The measurements and details for each ingredient can be found in the recipe card at the end of the post.

How to Make Sheet Pan Mexican Street Corn

If you only have about 5 minutes to make a side dish for your next Mexican dinner, then this sheet pan elote is your answer! It only takes a few minutes of actual work and the rest is just letting the corn roast in the oven. Here are the steps:

1. Prep: Preheat the oven to 425℉.
2. Melt the Butter: Slice the butter into several pats and place them around the sheet pan. Stick the pan in the oven to melt the butter until it’s just starting to brown slightly.
3. Cook the Corn: When the butter is starting the brown, add the corn and toss in the butter until coated. Place the sheet pan back in the oven and cook for 6-8 minutes.
4. Finish the Dish: Remove the sheet pan from the oven, drizzle with the Mexican crema and sprinkle with chili powder and cotija cheese. Top with the cilantro if desired and toss to combine. Transfer to a serving bowl and enjoy!

The recipe card at the end of the post contains these instructions in full detail. You can also print or save the recipe there.

What to Eat with Sheet Pan Elote

This sheet pan elote can be a great side dish for your favorite Mexican main dish or as a topping for tacos, nachos or burrito bowls. Here are some of our favorite additions to Mexican street corn:

• Instant Pot Ground Beef Burrito Bowls
• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken
• Enchilada Style Ground Beef Burritos

Recipe Variations and Substitutions

If you can’t find Mexican crema, use 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.

Traditional Mexican street corn has a squeeze of fresh lime juice over it, so feel free to add a squirt or some lime zest to this recipe before serving.

If you like a little heat, toss some minced fresh jalapeño with the corn when you stick it into the oven to roast.

Cotija cheese is usually pretty easy to find, but if you can’t find it, feta cheese or parmesan cheese would be a good substitute.

Can I Use Fresh Corn on the Cob?

Yes, you can absolutely use fresh sweet corn on the cob. If you can get your hands on some good fresh corn, then definitely do it! Cut the corn off the ears of corn and toss in the butter and complete the recipe as written. It may need a minute or two longer to cook since it’s fresh corn.

Storing and Reheating

Leftover sheet pan Mexican street corn should be stored in the fridge in an airtight container. It will keep for 4-5 days. I wouldn’t recommend freezing this dish. The crema doesn’t hold up well when it thaws.

Reheat on the stovetop over medium heat until heated through or in the microwave.

Spice up your dinner routine with this delicious and easy sheet pan Mexican street corn recipe. Perfect for a busy weeknight or a summer BBQ, this elote dish is sure to be a crowd-pleaser.

More Mexican Side Dishes:

• Cilantro Lime Rice
• Black Beans
• Chorizo and Potatoes
• Spanish Rice
• Charro Beans
• Avocado Salad
• Cowboy Caviar

How to Make Mexican Street Corn in the Oven

Craving the fresh, zesty flavor of Café Rio’s cilantro lime rice? This copycat recipe brings the perfect balance of fluffy rice, tangy lime, and aromatic cilantro, making it the ideal side dish for tacos, burritos, or even just a delicious bowl on its own. With a few simple ingredients, you can recreate that vibrant, savory taste at home.

*This is a sponsored post due to my partnership with the Utah Dairy Council.

I’ve found that when I make Mexican food lately I really want rice and beans with it, just like the restaurants do. I didn’t used to care, but I’ve really grown to like the rice and beans. We especially love how easy this rice is. There’s a touch of butter in the rice too. Let’s not forget that. A little dairy can totally change a dish for the better. True story.

I’ll include a whole section below for recreating a whole Café Rio meal that includes this easy rice recipe! Mmmm…now I’m craving some Café Rio!

Ingredients for Cilantro Lime Rice

Whether you’re planning to eat this rice as a side dish for some chicken fajitas or as the base for burrito bowls, you’re family is going to love it! Let’s jump further into the all the ingredients you will need!

• Rice: Just regular long-grain white rice will work great. Jasmine rice and basmati rice would also work.
• Water: used to cook the rice
• Unsalted Butter: adds richness and flavor
• Chicken Bouillon: Adds flavor to the rice as it simmer.
• Garlic: Fresh minced garlic will give you the best flavor.
• Cilantro: You can’t have too much fresh cilantro in my opinion, so grab a bundle from the produce section of the grocery store and chop it up.
• Lime: Fresh lime juice is definitely preferred, but if you don’t have lime, the bottled lime juice will work.
• Diced Green Chiles: I like to leave the juice in for added flavor. You can dial up the spice here with medium or hot canned chiles. We stick with mild in our house.

The measurements and details for each recipe can be found in the recipe card at the end of the post.

How to Make Cilantro Lime Rice on the Stove Top

I almost always cook rice on the stove top these days. I used to be loyal to the rice cooker, but as time has gone on, I’ve found myself enjoying being a little more hands on with rice. It takes a tiny bit more work, but for me, it’s worth it. Here are the steps for making this cilantro lime rice recipe including a photo of each step below.

1. Pour: Add all the ingredients to a large saucepan over medium-high heat. Start with the water followed by the rice. Then add the green chiles, garlic, butter, bouillon, chopped cilantro, and the fresh lime juice.
2. Boil: Give everything a good stir to combine and bring it to a boil.
3. Simmer: Once it’s boiling, reduce the heat to low, put a lid on it and let it cook for 20-30 minutes until the rice is tender.
4. Fluff: Remove the lid, fluff the rice with a fork and serve!

These instructions are also contained in the recipe card at the end of the post.

How to Make Cilantro Lime Rice in a Rice Cooker

Making this recipe on the stove top is easy enough, but if you want it even easier, use a rice cooker! Add all the ingredients to the rice cooker, give it a good stir and then set it to cook. Put the lid on and you’re done. When it is done cooking, fluff the rice and serve.

Looking for Low Carb??: We have a low carb version of this recipe as well. Try our cilantro lime cauliflower rice!

What Can You Substitute For Cilantro?

You can substitute cilantro with an equal amount of fresh parsley, tarragon, dill or a combination of the three.

What to Serve with Cilantro Lime Rice

If you’ve never been to Café Rio, let me paint you a picture. It’s a quick service restaurant and you walk down the cook line and order exactly what you want as you make your way toward the register watching your entire meal be made right before your eyes.

It’s similar to Chipotle or Costa Vida. You can choose a salad, tacos, a burrito, a quesadilla, nachos or enchiladas. Then you pick the type of meat you want followed by all the toppings. Everything is so fresh and delicious! Here are few more of our Café Rio Copycat Recipes to create your own meal at home:

• Café Rio Sweet Pork
• Crock Pot Café Rio Shredded Chicken
• Café Rio Creamy Tomatillo Dressing

My recommendation…put a homemade flour tortilla down into a shallow bowl and top it with a scoop of this cilantro lime rice. Then add a scoop of our favorite Mexican black beans followed by a pile of the sweet pork or shredded chicken. Top that with some shredded lettuce, pico de gallo, guacamole, a sprinkle of cotija cheese and a good drizzle of the tomatillo dressing. There’s no way you won’t love it!

Storing and Reheating

Leftovers should be stored in an airtight container in the refrigerator. They will keep for up to 5 days. They can be reheated on the stove top or in the microwave. I like to add a little chicken broth or water before reheating it so that it doesn’t dry out.

Rice also freezes well. Let it cool completely and then place it in a freezer-safe container. It will keep for up to 3 months and then let it thaw in the fridge overnight and reheat as mentioned.

Learn how to make delicious and flavorful cilantro lime rice just like the popular side dish from Café Rio. This copycat recipe is easy to follow and takes less than 30 minutes with only 5 minutes of actual hands-on work. I have a feeling this recipe is going to be on your regular dinner rotation whenever you make a Mexican main dish.

More Mexican Side Dishes:

• Traditional Mexican Street Corn
• Best Mexican Black Beans
• Restaurant Style Salsa
• Instant Pot Refried Beans
• Elote Grilled Mexican Corn Salad
• Best Pinto Beans Recipe
• Mexican Cream Corn

Watch How to Make This Cilantro Lime Rice at Home…

This one-skillet creamed Mexican street corn is a flavor-packed, crave-worthy dish that brings the vibrant tastes of Mexico straight to your table! Sweet, tender corn is cooked in a creamy, rich sauce made with Mexican crema then topped with crumbled cotija cheese and a sprinkle of chili powder.

Every bite is a perfect blend of smoky, tangy, and savory flavors. The best part? It’s made in just one pan, so clean-up is a breeze. This dish is perfect as a side for your next taco night or anytime you want to enjoy a deliciously creamy and satisfying veggie dish!

We are obsessed with all things Mexican street corn (or elote) over here! From our classic Mexican street corn on the cob to the our Mexican street corn salad, if you’re craving elote, we’ve got a recipe for you!

What is Mexican Street Corn?

Mexican street corn, also called elote, is traditionally grilled corn on the cob that is lathered in a mayonnaise and then coated in cotija cheese, chili powder, cilantro and fresh lime juice. Authentic elote is pretty much the taste of heaven! We are using it as inspiration for this creamed corn version!

Ingredients for Creamed Mexican Street Corn

We make this Mexican elote creamed corn side dish so often that I keep all the ingredients in stock at all times and you only need 6 ingredients to make it. Here is your grocery list:

• Butter: use either salted or unsalted butter keeping in mind that the cotija is a salty cheese
• Frozen Corn: Any brand works great and using frozen corn makes this a dish you can eat all year long.
• Mexican Crema: similar to sour cream but thinner
  • SUBSTITUTION: If you can’t find Mexican crema near you, use this substitute instead: 3 tablespoons sour cream + 5 tablespoons mayonnaise. Last resort, use heavy cream.
• Chili Powder: adds flavor, a little heat and some pretty color
• Cotija Cheese: usually found in the Latino food area of the refrigerated section
• Fresh Cilantro: chopped nice and small

The measurements needed for each ingredient can be found in the recipe card down at the end of the post.

Can I Use Fresh Corn on the Cob?

I’ll never say no to fresh corn on the cob! If you can get your hands on some good fresh corn, then definitely do it! This makes such a delicious summer side dish. You’ll want to cook it really well before adding the crema to it. Make sure you get a good char on it!

How to Make Creamy Mexican Street Corn

We have been making this elote creamed corn for ages because it’s so dang quick and easy and everyone loves it! Did I mention it only takes 10 minutes to make? Oh yes I did…in the title! Ha! Well I’m saying it again, folks! Here are steps:

1. Cook the Corn: Place a skillet over medium heat and add the butter and let it melt until it is almost starting to brown. Add the corn and stir it occasionally until it is tender.
2. Combine: Add the crema to the corn and increase the temperature to medium-high heat and let it boil until it thickens.
3. Garnish: Remove the skillet from the heat and sprinkle chili powder, cotija cheese and cilantro over the top.

Keep scrolling to the end of the post for the complete instructions in the recipe card down below.

What to Serve with Mexican Cream Corn

If you are looking for a main dish to go with this creamed corn, here is a link to all our Mexican main dishes and a few of our favorites:

• Instant Pot Ground Beef Burrito Bowls
• Steak Fajitas
• Pork Carnitas
• Smothered Honey Lime Chicken Burritos
• Crock Pot Cafe Rio Copycat Chicken
• Enchilada Style Ground Beef Burritos

Storing and Reheating Mexican Creamed Corn

Leftovers should be stored in the refrigerator in an airtight container. It will keep for 4-5 days. I wouldn’t recommend freezing this dish. The crema doesn’t hold up well when it thaws.

Reheat on the stovetop over medium heat until heated through or in the microwave.

Craving a quick, flavorful side dish? This 10-minute, one-skillet Mexican street corn creamed corn is a game-changer! Sweet corn kernels smothered in a creamy, tangy sauce with a chili powder and topped with crumbled cotija cheese. It’s the perfect blend of smoky, savory, and spicy—ready in minutes!

More Mexican Side Dishes to Try:

• Traditional Mexican Street Corn
• Best Mexican Black Beans
• Restaurant Style Salsa
• Instant Pot Refried Beans
• Cafe Rio Copycat Cilantro Lime Rice
• Best Pinto Beans Recipe

How to Creamed Mexican Street Corn

Savor the melt-in-your-mouth goodness of Easy Cheesy Chicken Enchiladas! Tender shredded chicken wrapped in soft flour tortillas, smothered in a creamy sauce made completely from scratch, and baked to golden perfection. The ultimate comfort food, ready in no time!

I grew up not loving my mom’s enchiladas. I’m sorry mom. I think I’d love them nowadays, but because she uses a condensed soup which I pretty much never have, I’ve come up with an adapted version that uses sour cream and a roux instead of the condensed soup. Though, if you all want the old version let me know in the comments! I don’t even use an enchilada sauce in this recipe and you won’t even miss it!

Ingredients for Chicken Enchiladas from Scratch

We are essentially making cream of chicken soup from scratch, which may seem like extra work, but I love knowing everything going into my dinner! Using rotisserie chicken will save us some time, and everything else is so easy to get your hands on. Here is everything you’ll need:

• Butter: combines with the flour to create the roux for the creamy white sauce
• All-Purpose Flour: Helps thicken the white sauce.
• Chicken Broth: adds chicken flavor
• Sour Cream: makes the white sauce extra rich and creamy
• Diced Green Chiles: adds flavor
• Salt and Pepper: adds flavor
• Rotisserie Chicken: Break down a whole chicken yourself or buy the prepackaged rotisserie chicken breast meat that is sold at Costco.
• Monterey Jack Cheese: I recommend buying a block and grating it yourself.
• Mexican Cheese Blend: found with all the other cheeses in the cheese section
• Taco Seasoning: I like to make my own big batch and keep it on hand for when it’s needed, but a store-bought brand works fine too.
• Flour Tortillas: Grab your favorite store-bought brand or make them yourself. If you go with store-bought, I recommend the uncooked tortillas that you cook yourself.

The measurements for all the ingredients can be found in the recipe card at the end of the post.

How to Make Homemade Chicken Enchiladas

Read through the following instructions to learn how to make this easy chicken enchilada recipe! Everyone will be so impressed that they are made from scratch. Here are the steps:

1. Prep: Preheat the oven to 350℉ and spray a 9×13″ pan with nonstick cooking spray.
2. Make the Roux: Melt the butter in a medium saucepan until it is slightly browning then whisk in the flour and let it cook for about a minute to cook the flour taste out. Whisk in the broth, sour cream and chiles and bring to a simmer until it starts to thicken then remove from the heat.
3. Make the Filling: In a separate bowl, mix the chicken, cheeses and taco seasoning until combined.
4. Warm the Tortillas: Place the tortillas in a towel and warm them up in the microwave.
5. Assemble the Enchiladas: Spoon a little sauce in the bottom of the prepared pan. Divide the chicken mixture between the 10 tortillas and roll them closed. Place them seam side down in the prepared baking dish. Pour the white sauce over the top of all the enchiladas and sprinkle the remaining cheese on top.
6. Bake: Bake for 20-25 minutes.

Keep scrolling to the end of the post for the complete recipe card where you can also print or save the recipe.

What to Eat with Chicken Enchiladas

Here are a few of our favorite side dishes to eat with these cheesy white chicken enchiladas:

• Mexican Street Corn – Elote
• Best Pinto Beans
• Most Delicious Black Beans
• Elote Corn Salad
• Restaurant Style Salsa
• Cilantro Lime Rice
• Instant Pot Refried Beans

Can You Use Flour Tortillas in Enchiladas?

Corn tortillas are traditionally used in enchiladas, but flour tortillas can also be used. I actually prefer them in this recipe. The flavor and texture of flour tortillas just works better with this type of enchilada. If you love enchiladas with corn tortillas, try our red chicken enchiladas!

If you are dedicated to making enchiladas completely from scratch, make homemade flour tortillas using our mega-tasty recipe!

Can Enchiladas Be Made Ahead?

You can assemble enchiladas the night before and refrigerate until you are ready to bake. If you assemble ahead of time, add the final sauce and cheese just before you bake.

These enchiladas freeze great uncooked and are also great even in the refrigerator uncooked for a day or two. I’ve found them to be a great meal to bring to friends and family along with chips and salsa and a salad!

Storing and Reheating

Leftovers should be stored in an airtight container in the fridge. They will keep for up to 5 days. If you are reheating several enchiladas, they can be warmed up in the oven. Preheat the oven to 350 degrees F, cover the pan with foil, and reheat for 10-15 minutes or until heated through.

If you are just reheating one enchilada for lunch the next day (my favorite), I just do a quick zap in the microwave.

Savor the irresistible taste of chicken enchiladas made from scratch! Tender, juicy rotisserie chicken wrapped in soft flour tortillas, and drenched in a rich, from-scratch creamy white sauce. Top everything with cheese and bake until perfectly golden and bubbly. You won’t believe how simple homemade enchiladas can be!

More Easy Mexican Recipes:

• Instant Pot Ground Beef Burrito Bowls
• Best Quesadilla
• One-Skillet Enchilada Ground Beef Casserole
• Enchilada Style Ground Beef Burrito
• 10 Minute Mexican Chicken
• Shredded Beef Tacos
• Smothered Honey Lime Chicken Burritos
• Honey Lime Chicken Enchiladas

How to Make the Best Cheesy Chicken Enchiladas