The Best Mexican Roasted Corn Recipes

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MEXICAN STREET CORN

This is a nice flair for your traditional Mexican street corn.

Provided by Shejiladay

Categories     Side Dish     Vegetables     Corn

Time 50m

Yield 6

Number Of Ingredients 6



Mexican Street Corn image

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Place corn, in husks, directly on the oven rack.
  • Roast in the preheated oven until tender and cooked through, 40 to 45 minutes.
  • Peel down husks and rub each ear of corn with 1 tablespoon butter. Sprinkle each with Cotija cheese, cilantro, chili powder, and lime juice. Serve.

Nutrition Facts : Calories 209.6 calories, Carbohydrate 20.3 g, Cholesterol 36.3 mg, Fat 14.4 g, Fiber 3.4 g, Protein 4.5 g, SaturatedFat 8.5 g, Sodium 87.5 mg, Sugar 3.4 g

6 ears corn, unhusked
6 tablespoons unsalted butter
¼ cup crumbled Cotija cheese
¼ cup chopped fresh cilantro
2 teaspoons chili powder
2 limes, juiced

FAMOUS MEXICAN STREET CORN

I'm not sure where in Mexico this is eaten, but it doesn't matter, it's good! Adapted from Gourmet magazine (2006). I find the cotija cheese in super Walmart (or use feta). Cook time is estimated for cooking of corn.

Provided by Sharon123

Categories     Cheese

Time 20m

Yield 12 serving(s)

Number Of Ingredients 5



Famous Mexican Street Corn image

Steps:

  • Grill, roast or broil corn to your liking.
  • Spread cooked corn with a thin layer of mayonnaise or sour cream, then roll in cheese to coat.
  • Sprinkle with cayenne.
  • Squeeze lime juice from wedges to taste. Enjoy!

Nutrition Facts : Calories 250.4, Fat 11.6, SaturatedFat 4.5, Cholesterol 23.7, Sodium 324.8, Carbohydrate 33.8, Fiber 3.5, Sugar 6.5, Protein 8.3

12 ears corn on the cob (grilled, roasted, or broiled)
3/4 cup mayonnaise (or sour cream)
1/2 lb queso Cotija cheese, shredded (or feta cheese-crumbled)
cayenne
lime wedge

MEXICAN GRILLED CORN

Provided by Tyler Florence

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8



Mexican Grilled Corn image

Steps:

  • Remove the husks of the corn but leave the core attached at the end so you have something to hold onto. Grill the corn on a hot grill or cast iron griddle pan until slightly charred. Turn it so it gets cooked evenly all over. Mix the mayonnaise, sour cream and cilantro together. Grate the Parmesan in another bowl. While the corn is still warm slather with mayonnaise mix. Squeeze lime juice over the corn and shower with Parmesan. Season with chili powder and serve with extra lime wedges.

4 ears corn
1/2 cup mayonnaise
1 1/2 cups sour cream
1/4 cup freshly chopped cilantro leaves
1 cup freshly grated Parmesan
1 lime, juiced
Red chili powder, to taste
2 limes cut into wedges, for garnish

MEXICAN STYLE CORN

On the streets of Santa Maria, California, street vendors (think an ice cream man with a 'trash can' full of hot corn on the cob instead of ice cream) roam the sidewalks selling corn on the cob for a dollar an ear! They slide a wooden skewer in one end for you to hold the corn. We crave it often and it's become a regular on our Saturday grill nights! Give it a try. You'll be surprised!

Provided by rOckabLe

Categories     Side Dish     Vegetables     Corn

Time 35m

Yield 4

Number Of Ingredients 5



Mexican Style Corn image

Steps:

  • Bring a large pot of water to a boil and gently place ears of corn into the boiling water. Reduce heat to low and simmer until corn is very tender, 20 to 25 minutes.
  • Remove an ear of corn with tongs and spread about 1 tablespoon of mayonnaise all over the kernels. Squeeze about 1 tablespoon of margarine over the ear of corn in a zig-zag line, turning the ear as you squeeze. Generously sprinkle Parmesan cheese over the ear and dust with chili powder. Repeat with remaining ears of corn.

Nutrition Facts : Calories 300 calories, Carbohydrate 18.2 g, Cholesterol 9.6 mg, Fat 24.7 g, Fiber 2.7 g, Protein 5.2 g, SaturatedFat 4.6 g, Sodium 306.2 mg, Sugar 3.3 g

4 ears corn on the cob, husks and silk removed
¼ cup mayonnaise (such as Hellmann's®/Best Foods®), or to taste - divided
¼ cup margarine in a squeezable container, or to taste - divided
¼ cup grated Parmesan cheese, or to taste - divided
1 teaspoon chili powder, or to taste - divided

GRILLED MEXICAN STREET CORN

Provided by Robert Irvine : Food Network

Categories     side-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9



Grilled Mexican Street Corn image

Steps:

  • Preheat a grill to medium-high heat.
  • For the lime salt: Add the kosher salt and lime zest to a spice grinder. Pulse a few times to combine. Set aside in a small bowl.
  • For the spicy mayonnaise: In a bowl, whisk the mayonnaise, chili sauce and lime juice together until combined. Set aside.
  • For the corn: Grill the corn until lightly charred on all sides. Cut the ears in half and transfer to a large bowl. Toss with the Monterey Jack and some of the spicy mayonnaise to coat, using more or less mayonnaise to your liking.
  • Stack the corn on a large plate and sprinkle with the lime salt. Garnish with lime wedges, cilantro leaves and extra cheese if you like.

1/2 cup kosher salt
Zest of 2 limes
1 1/2 cups mayonnaise
3 tablespoons spicy chili sauce
Juice of 2 limes
6 ears fresh corn on the cob, shucked and silks removed
1 cup shredded Monterey Jack, plus more for garnish, optional
Lime wedges, for garnish
Fresh cilantro leaves, for garnish

MEXICAN ROASTED CORN ON THE COB (GOOD FOR A BBQ)

Make and share this Mexican Roasted Corn on the Cob (Good for a BBQ) recipe from Food.com.

Provided by pavut

Categories     Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 6



Mexican Roasted Corn on the Cob (Good for a BBQ) image

Steps:

  • Roast corn on the bbq or in the oven.
  • mix together chili powder, salt and pepper.
  • (You can boil it too but it's not as good).
  • coat in mayonnaise. (roll the corn in it to get an even layer).
  • Coat in cheese. (It'll stick to the Mayo).
  • sprinkle all over with chili powder mixture.
  • sprinkle with lime juice, to taste.

Nutrition Facts : Calories 185.5, Fat 6.1, SaturatedFat 0.9, Cholesterol 3.8, Sodium 133.1, Carbohydrate 34.2, Fiber 4, Sugar 5.9, Protein 4.5

4 ears fresh corn on the cob
4 tablespoons mayonnaise (not miracle whip or other sweet mayonnaise)
1/2 cup mexican queso fresco, crumbled (may substitute with monterrey jack, grated, feta, or mix of both)
2 teaspoons chili powder
2 tablespoons lime juice
salt & pepper

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