1. Prep the Bread
Preheat oven to 375°F (190°C).
Cut the bread lengthwise (like a giant sub sandwich) and hollow out a little of the inside to make room for the filling.
2. Make the Creamy Elote Mixture
Mayonnaise + sour cream (base for creaminess)
Shredded cheese + cotija (for melty, salty goodness)
Chili powder, smoked paprika, garlic powder (for that smoky kick)
Lime juice + cilantro (fresh, zesty brightness)
Corn kernels (for authentic elote texture)
3. Stuff & Bake
Spread the mixture generously inside the bread.
Wrap in foil and bake for 15 minutes.
Uncover, broil for 2-3 minutes until golden and bubbly.
4. Garnish & Serve! 
Drizzle with extra lime juice, sprinkle more cotija, chili powder, and cilantro.
Slice and watch it disappear!
Pro Tips for the Best Elote Bread 
For extra smokiness, grill the corn before mixing.
No cotija? Feta or queso fresco works too.
Spice it up with cayenne or chopped jalapeños.
Bread choice matters – A crusty loaf holds up best!
Serving Suggestions 
Perfect with: Mexican soups, carne asada, or as a party appetizer.
Dipping ideas: Spicy ranch, avocado crema, or warm queso.
