Description
Oven-Roasted Mexican Street Corn with Garlic Aioli offers a hands-off, indoor cooking method for a classic street food. This recipe elevates the traditional flavor profile with a creamy garlic aioli, providing a gourmet twist on a beloved dish.
Ingredients
Scale
- 4 ears fresh corn, husked
- 2 tablespoons olive oil
- 1/4 cup mayonnaise
- 2 cloves garlic, minced
- 1 tablespoon fresh lime juice
- 1/4 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and black pepper to taste
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Place the husked corn on the prepared baking sheet. Drizzle with olive oil and season lightly with salt and pepper.
- Roast the corn for 20-25 minutes, turning halfway through, until tender and lightly charred in spots.
- While the corn roasts, prepare the garlic aioli. In a small bowl, combine mayonnaise, minced garlic, and lime juice. Stir until smooth.
- Once the corn is roasted, remove it from the oven.
- Spread a generous amount of garlic aioli over each ear of corn.
- Sprinkle generously with cotija cheese, chili powder, and smoked paprika.
- Garnish with fresh cilantro before serving.
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 or grated Parmesan.
- Adjust the amount of chili powder and smoked paprika to your preference for spice and smokiness.
- Freshly squeezed lime juice makes a difference in the aioli’s flavor.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Appetizer, Side Dish
- Method: Oven Roasting
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 6g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg