About This Recipe
Ahh, summer corn! I can grill you, boil you, or toss you in a salad. You never disappoint me. And a relatively new and exciting way to enjoy you is the elote way! A creamy sauce, tangy cotija cheese, fresh cilantro, chili powder, and lime—it’s completely irresistible, and it’s a flavor combination I never seem to get tired of.
And since focaccia is one of my favorite homemade breads to bake, bringing the two together felt like the perfect pairing. The soft, fluffy bread soaks up all of those bold, savory toppings. Before baking, I stuff the dough with a layer of the Mexican street corn filling and plenty of mozzarella cheese for an irresistible, dramatic cheese pull in every slice. Once it’s out of the oven, it’s piled high with even more elote-inspired toppings, creating a soft, fluffy loaf that’s loaded with sweet corn, creamy sauce, cotija cheese, cilantro, chili powder, and fresh lime. It’s fun, maybe a little over the top (??!!), but it certainly is yummy and a perfect side for the dinner table this summer!
Key Ingredients
Fresh Corn – Sweet, juicy corn is the star of this recipe. Fresh corn delivers the best flavor and texture, making every bite taste like summer.
Cotija Cheese – I just love this cheese! Cotija is a salty, crumbly Mexican cheese that adds a tangy, savory finish and is a classic topping for elote.
Cilantro – Fresh cilantro brings a bright, herbaceous flavor that balances the richness of the cheese and crema.
Red Onion – Finely diced red onion adds a subtle crunch and a mild bite that complements the sweet corn.
Serrano Pepper – Serrano pepper adds a fresh kick of heat without overpowering the other flavors. Remove the seeds for a milder spice level, or leave them in if you enjoy extra heat.
Lime Crema – Made with fresh lime juice and zest, this creamy sauce adds a bright, tangy finish that ties all of the flavors together. It’s the perfect balance of creamy, citrusy, and refreshing.
Bread Flour – Bread flour gives the focaccia its signature chewy texture and airy crumb while helping create a beautifully crisp, golden crust.
Water – Warm water hydrates the dough and activates the yeast, creating the light, fluffy texture focaccia is known for.
Olive Oil – Olive oil is an essential flavor component for focaccia, adding rich flavor while creating its crisp edges and golden, dimpled crust.
Salt – Salt enhances the flavor of both the dough and the toppings while strengthening the structure of the bread.
Garlic – Fresh garlic adds a savory depth of flavor that pairs perfectly with the sweet corn and complements the homemade focaccia.
Honey – A touch of honey adds subtle sweetness to the dough, balancing the savory toppings and helping the crust bake up to that beautifully golden color.
FAQ’s
Helpful Tips
- Wear gloves when handling the serrano pepper: If you’re removing the seeds, wear disposable gloves to protect your hands from the pepper’s oils. Avoid touching your face or eyes, and wash your knife and cutting board thoroughly after prepping the pepper.
- Weigh your ingredients: For the best homemade focaccia, use a kitchen scale to weigh your ingredients. Measuring by weight is more accurate than using measuring cups and helps ensure a soft, fluffy loaf every time.
- Line your pan with parchment paper: Line the bottom of your baking pan with parchment paper before adding the dough. It makes removing the focaccia much easier and helps prevent sticking while preserving that beautiful golden crust.
- Use fresh corn when it’s in season: Fresh summer corn has the sweetest flavor and best texture, making it the perfect choice for this elote-inspired focaccia.
- Don’t skip the second rise: Allowing the dough to rise a second time in the pan creates the signature airy crumb and pillowy texture that makes focaccia so delicious.
- Dimple the dough generously: Use your fingertips to create deep dimples across the surface of the dough before baking. These pockets help hold the olive oil and toppings while giving focaccia its classic look.
- Shred your own mozzarella: Freshly shredded mozzarella melts more smoothly than pre-shredded cheese, giving you the best gooey cheese pull in every slice.
- Finish with fresh toppings: Add the cotija cheese, cilantro, lime crema, and a squeeze of fresh lime after baking for the brightest flavor and the best texture.
More Recipes!
Here are some more recipes you might enjoy!
Cheesy Garlic Pull Apart Bread
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatatmaudes !! Thank you so much for stopping by and making yumminess with me!
Mexican Street Corn Inspired Focaccia
**This post contains affiliate links. If you use these links to buy something, I may earn a commission at no extra cost to you
Equipment
Ingredients
Focaccia
- 4 cups (500 g) bread flour (spooned & leveled, not packed
- 1 3/4 tsp (5.5 g) instant yeast
- 2 tsp (12 g) salt
- 2 tsp (14 g) honey
- 2 cups (473 ml) warm water, about 110–115°F (43–46°C)
- 3 tbsp (45 ml) extra virgin olive oil, plus more for pan, topping and kneading
- 2 cloves garlic, minced
- Flaky sea salt for filling
Filling
- 4 oz mozzarella (low moisture, for the best cheese pull)
- 30 g red onion finely, chopped fine
- 1/2 bunch cilantro, chopped fine
- 1/2 of one serrano pepper, chopped fine, seeds removed
- flaky sea salt (to taste)
- 1 ear of shucked corn (about 90 g), cooked & shaved (see note below)
Topping
- 4 oz mozzarella (low moisture, for the best cheese pull)
- 30 g red onion finely, chopped fine
- 1/2 bunch cilantro, chopped fine
- 1/2 of one serrano pepper, chopped fine, seeds removed
- 1 ear of shucked corn (about 90 g), cooked & shaved
- 5 oz Cotija Queso Cheese, crumbled
Chili Lime Crema
- 1/4 cup sour cream
- 2 1/2 tbsp mayo
- Zest from half lime
- Juice from 1/2 lime
- 1/2 tsp chili powder
- 1/2 tsp paprika
- 1/4 tsp cumin
- lime wedges for serving
Instructions
Enable Step-by-Step Mode- For the focaccia: in a medium saucepan, place the 3 tbsp of olive oil and garlic. Turn heat to low, mix with a wooden spoon. Let the mix come to a light simmer, then remove from stove. Garlic should be fragrant, not burnt. Let mix cool.
- Place flour, yeast, salt, honey and cooled garlic olive oil in a large bowl. Pour in warm water and mix with a wooden spoon. Once the flour is wet, let the mix sit for about 10 minutes. Mix again until dough comes together and flour disappears. Wet your hands and begin the "stretch and folds". For this method, I pull one chunk of dough up above the bowl, stretch it then wrap it around the rest of the dough. I repeat this about 8-10 times. Wait another 40 minutes and repeat this process. Drizzle the bread with a little olive oil. Cover tightly and chill in the fridge over overnight. Focaccia should almost double in size. Note: I use a bowl that has a lid that seals over the top- you can find it on amazon
- Using 3 tbsp of olive oil, grease the bottom and sides of a 9×13 pan (there should be parchment paper on the bottom of this pan- it will help with removal later). Place your focaccia dough into the pan. Spread gently with your fingers. **Note: If the dough resists stretching, let it rest for 10–15 minutes before continuing. Cover the dough with another pan of equal or greater size (the dough needs room to rise). Let the dough rise in a warm/draft free place for about 60-70 minutes.
- After 60-70 minutes, remove the top pan (The dough should have expanded enough to fill the pan. If it has not, gently pull the dough to the edges of the pan). Drizzle with some olive oil. Spread the 4oz of mozzarella, sprinkle generously (about 2 pinches) with some flaky sea salt.
- For the filling, place the red onion, serrano pepper, cilantro and corn in a bowl. Give everything a good mix, and then sprinkle evenly over the cheese.
- Then pull all edges of the dough to the middle and begin tucking fillings. Fold the dough so that all of the filling is tucked away and gently flip the dough over so that the seam is on the bottom of the pan. Cover the pan and let the focaccia proof for another 40 minutes.
- While the focaccia is in its final proof/rest, mix all of the toppings (cotija cheese, corn, serrano pepper, cilantro, red onion) in a large bowl.
- To make the chili lime sauce. In a medium bowl, place sour cream and mayo. Mix well with a fork, then add the remaining ingredients. Mix until everything is homogenous. Adjust to desired taste.
- Preheat oven to 450°F (230°C). Remove the top pan again and drizzle some olive oil on top of the focaccia. Grease your hands and gently dimple the focaccia. Sprinkle with some flaky sea salt then place in the oven. *Note: place bread on the lowest rack of the oven, this helps get the bottom of the focaccia nice and crunchy!
- Bake bread and then remove from the oven after about 15 minutes of baking. Using a pastry or silicon basting brush, baste the focaccia with some olive oil. Sprinkle with the remaining mozzarella. Place focaccia back in the oven and bake for another 15 -18 minutes.
- Remove focaccia from the oven. Cover the surface area of the focaccia with the corn and cotija topping. Then drizzle with the crema. After about 10-15 minutes of cooling, lift focaccia out of the pan. Or you can slice and serve from the pan.
- After about 10-15 minutes of cooling, lift focaccia out of the pan. Or you can slice and serve from the pan.
This was amazing! Big hit at the cookout! I used the 9×13 pan and probably will do a half sheet pan instead next time so its a little thinner – just personal preference…but man was this good! The chili lime crema sent it over the top! I just found your website and will be checking out more of your recipes! Thank you!
HI Shannon-
Thats amazing to hear! Thanks so much for trying this focaccia! I actually love that idea of making the focaccia thinner and I’d love to hear how it works out for you next time. Thanks so much for being here and taking the time to write a review- it means so much! Cheers! -maude