Description
This Baked Mexican Street Corn recipe offers a hands-off approach to a classic favorite. Enjoy the vibrant flavors without extensive prep.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons unsalted butter, melted
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- Juice of 1 lime
- Salt to taste
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Place the husked corn ears on a baking sheet.
- Brush the melted butter evenly over each ear of corn.
- Roast in the preheated oven for 20-25 minutes, turning halfway through, until the corn is tender and slightly charred.
- While the corn roasts, prepare the creamy topping. In a small bowl, combine the mayonnaise, sour cream, cotija cheese, chopped cilantro, chili powder, smoked paprika, garlic powder, lime juice, salt, and cayenne pepper (if using). Mix until well combined.
- Once the corn is roasted, carefully remove it from the oven.
- Generously spread the prepared creamy topping over each ear of warm corn.
- Serve immediately and enjoy your delicious Baked Mexican Street Corn.
Notes
- For extra char, you can briefly broil the corn for 2-3 minutes after roasting, watching closely to prevent burning.
- If cotija cheese is unavailable, you can substitute with crumbled feta cheese.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg