No-Bake Elote Chocolate Cornflake Crunch Bars

Elote, Mexico’s iconic street corn, inspires this playful no-bake dessert. Cornflakes and sweet kernels meet cotija, chili-lime seasoning, and a chocolate top for a crunchy-sweet bar with bright lime zest and hot honey.

Serves 6 · 20 min prep · 5 min cook

Estimate for one serving

• 340 cal
• 4g protein
• 52g carbs
• 14g fat

Every recipe here is free to read.

Ingredients

• 4 tbsp unsalted butter
• 5 cups mini marshmallows
• 1 tsp vanilla extract
• 5 cups cornflakes cereal
• 1/2 cup frozen sweet corn kernels, thawed and patted dry
• 1/3 cup cotija cheese, finely grated
• 1 1/2 tsp chili-lime seasoning
• 1 cup semi-sweet chocolate chips
• 1 tsp coconut oil
• 2 tbsp hot honey
• 1 tsp lime zest

Instructions

1. 1Line an 8-inch square pan with parchment, leaving overhang on two sides for easy lifting. Melt the butter in a large pot over medium-low heat.
2. 2Add the marshmallows and stir constantly until completely melted and smooth, about 3–4 minutes; remove from heat and stir in the vanilla.
3. 3Immediately fold in the cornflakes and the patted-dry sweet corn until every flake is coated and the corn is evenly distributed. Work quickly before the mixture sets.
4. 4Press the warm mixture firmly and evenly into the prepared pan using a greased spatula or damp hands. Sprinkle half the cotija and half the chili-lime seasoning over the top while still sticky.
5. 5In a microwave-safe bowl melt the chocolate chips with the coconut oil in 20-second bursts, stirring between each, until glossy and pourable.
6. 6Pour the melted chocolate over the cornflake base and spread into a thin even layer that reaches the edges.
7. 7Drizzle the hot honey in thin zigzags across the chocolate, then finish with remaining cotija, chili-lime seasoning, and lime zest.
8. 8Refrigerate uncovered 45–60 minutes until the chocolate is fully set and the bars feel firm to the touch.
9. 9Lift out using the parchment, place on a cutting board, and slice into 6 neat bars with a sharp knife wiped clean between cuts.
10. 10Serve chilled or at cool room temperature; the sweet-salty-spicy crunch tastes like dessert street corn. Keep leftovers refrigerated in an airtight container up to 4 days.