Baked Mexican Street Corn Recipes

MEXICAN STREET CORN CHICKEN

Steps:

• In a large bowl, combine the sweet corn, mayonnaise, sour cream, lime juice, and chili powder and mix to combine.
• In a casserole dish, lay the thin chicken breasts flat in the dish. Then season with salt, garlic powder and cayenne pepper. Spread the corn mixture evenly over the top of the chicken.
• Bake at 350˚F, uncovered, for 30-40 minutes or until the chicken is cooked through (165˚F internal temp.) Then remove from the oven and garnish the top with crumbled queso fresco and chopped cilantro.

MEXICAN STREET CORN

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.

MEXICAN STREET CORN BLACK BEAN CHICKEN BAKE

Steps:

• Preheat oven to 375 F.
• Add chicken breasts to the medium casserole dish. Note: Make sure to use thinly sliced chicken breasts. If you bought large chicken breasts, you can slice each large chicken breast in half horizontally to make two thin chicken breasts.
• Sprinkle the chicken with salt and chili powder.
• Top the chicken with corn kernels and black beans.
• Sprinkle with more chili powder. Top with crumbled Cotija cheese.
• Bake for about 20-25 minutes or until the chicken is completely cooked through. Remove from heat. Top with chopped green onions.

MEXICAN STREET CORN CASSEROLE

Steps:

• Preheat the oven to 350˚F
• Pour the corn into a large casserole dish. Mix in the mayo, sour cream, chili powder, garlic powder, salt, and half of the queso fresco until combined.
• Bake for 30-40 minutes or until heated through and the sides begin to bubble.
• Sprinkle the remaining queso fresco over the casserole and top with chopped cilantro. Enjoy!

MEXICAN STREET CORN CASSEROLE

Steps:

• Cut the corn off the cob, and spread out on a baking sheet. Broil for about 5 minutes to get some of the kernels to char, then pull from oven and set aside for later.
• Preheat the oven to 350 degrees.
• Combine mayonnaise, sour cream, jack cheese, parmesan, and egg and mix until combined. Add corn to the mayo mixture. Stir to combine.
• Grease a casserole dish with butter. Pour the corn mayo mixture in and bake for about 30-35 minutes.
• Before serving, sprinkle the casserole with cotija cheese, cilantro, and a few pinches of Tajin over the casserole.
• Give each person a nice big scoop, and serve with a lime wedge to add juice. Enjoy!

BAKED MEXICAN STREET CORN

Steps:

• Preheat the oven to 425 degrees F.
• In a small bowl, mix the sour cream, mayonnaise, garlic powder, and chili powder. Cover and refrigerate until the corn is ready.
• Shuck the corn and remove all corn silk. Cover each ear of corn individually in foil, and wrap tightly. Place directly on the preheated oven rack and bake for 45 minutes.
• Remove the corn from the oven, unwrap the foil, and let the corn cool off for approximately 30 minutes. ( If you skip this step, the sour cream/mayonnaise will just melt and NOT adhere the cheese to the corn!!! )
• Once the corn is mostly cooled, slather each ear in the sour cream / mayonnaise / spice mixture. Press the crumbled cheese into the corn on all sides.

ROASTED MEXICAN STREET CORN

Steps:

• Preheat oven to 400 degrees F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with mayonnaise mixture. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.

MEXICAN STREET CORN DIP

Steps:

• Melt butter in a skillet over medium-high heat. Add corn, jalapeno, and garlic; saute until charred, 8 to 10 minutes.
• Remove from the heat and stir in cotija cheese, mayonnaise, cilantro, lime juice, and chili powder. Serve warm.

BAKED CHICKEN TAQUITOS WITH MEXICAN STREET CORN

Steps:

• Preheat oven to 425
• Lay the chicken on a baking sheet covered in parchment paper, drizzle olive oil over top
• Sprinkle the chicken with the chicken seasoning, mix it all around so the chicken is coated
• Bake for 20 minutes or until cooked through
• To make the Mexican street corn grab a pan and heat it over med/high heat
• Add 1 cup of corn at a time, to char the edges and then remove it to a plate
• Repeat with all of the corn
• Turn the heat to low
• Add all the corn back in to the pan
• Add the jalapeños, sour cream, mayo, 1/4 tsp chili powder, 1/2 lime juiced, 1/2 c cotija cheese
• Mix this all around until its melty
• Stir in the jack cheese
• Shred the chicken with two forks and add it to the pan with the chopped cilantro
• Mix it all together
• Place the corn tortillas on a plate and cover with a damp paper towel
• Microwave until they are soft and steaming - they should be hot and easily pliable
• Drizzle oil over a baking sheet and spread it all around with your hand
• Lay out 6 corn tortillas at a time
• Spoon some filling on each and roll up tight
• Place on the baking sheet seem side down, repeat with the rest
• Add a drizzle more oil if the pan runs out, making sure each tortilla has some oil on the back when you roll it
• Bake for 15 minutes
• Remove from the oven and serve

MEXICAN STREET CORN RECIPE

Steps:

• To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
• Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is browned in spots. Keep an eye on it as this happens rather quickly.
• To make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Brush each grilled corn the mayo mixture and sprinkle with cotija cheese. Garnish with cilantro and serve.
• To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 1/2 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
• Sauté corn: Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to char. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
• Make the sauce: Mix together mayonnaise, sour cream, chile powder, and lime juice in a bowl.
• Assemble: Add in the mayo mixture into the sauteed corn. Give it a mix. Stir in the cotija cheese and sprinkle with cilantro. Serve in small bowls with wedges of lime on the side.

MEXICAN STREET CORN BAKED CHICKEN

Steps:

• Place the chicken in a large baking dish, such as an 8×12 pan, and sprinkle on tha taco seasoning.
• Mix the corn, mayonnaise, sour cream, lime juice, salt, pepper and chili powder and pour over the chicken in the pan before topping with cheese.
• Bake in a preheated 350F/180C oven until the chicken is cooked through, about 25-35 minutes, before sprinkling on the cilantro and enjoying!

MEXICAN STREET CORN DIP RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F (190°C).
• Add the cream cheese, Lala® Crema, garlic, hot sauce, lime juice, and 1 cup (100 G) pepper jack cheese to a high-powered blender and blend on high speed for 1-2 minutes, until mostly smooth.
• Spoon cream cheese mixture into a large bowl and stir in the remaining cup of shredded cheese, ¼ cup Cotija cheese, the jalapeño, red onion, ½ cup (20 G) cilantro, 4 cups (700 G) frozen corn, salt, and black pepper until well combined.
• Pour the mixture into a 9-inch square baking dish. Sprinkle the remaining ½ cup (85 G) corn on top.
• Bake the dip for 30-40 minutes, until bubbling and hot.
• Remove the dip from the oven and top with a drizzle of Lala® Crema, 2 tablespoons Cotija cheese, the chili powder, and 1 tablespoon cilantro.
• Serve warm with tortilla chips for dipping.
• Enjoy!

MEXICAN STREET CORN CASSEROLE

Steps:

• Preheat oven to 350°F. Spray a 13x9 with nonstick spray.
• In a large bowl stir the corn (can keep frozen or thaw it), Mayo, sour cream, 1 ½ tsp chili powder, garlic powder, salt, and 4 oz of the queso fresco.
• Pour in the pan, sprinkle the remaining chili powder on top and bake for 35-45 mins or until heated through and bubbly on the edges. Remove and top with the remaining cheese and cilantro. Serve warm.

MEXICAN STREET CORN BAKE

Steps:

• Preheat oven to 350°. Mix the first 5 ingredients and 4 tablespoons green onions; transfer to a greased 1-1/2-qt. baking dish. Sprinkle with cheese., Bake, covered, 20 minutes. Uncover; bake until bubbly and lightly browned, 15-20 minutes longer. Sprinkle with remaining green onions. If desired, serve with lime wedges.

MEXICAN STREET CORN LOADED TOTS

Steps:

• Preheat the oven to 450 degrees F.
• Place the tots on a rimmed baking sheet lined with parchment paper, then sprinkle lightly with salt and pepper. Bake until golden and crispy, 25 to 30 minutes.
• For the chili lime cream: Meanwhile, in a small bowl, combine the sour cream, mayonnaise, chili powder, salt and lime zest. Set aside.
• For the loaded tots: Remove the tots from the oven, then add the corn and bake for an additional 6 minutes. Remove again and sprinkle all of the mozzarella and half of the queso fresco to cover. Bake until melty, 3 to 5 minutes.
• Sprinkle with remaining queso fresco and add big dollops of the cream. Garnish with the cilantro, green onions, Pickled Red Onions, a dash of chili powder and salt. Squeeze fresh lime juice on top and enjoy!
• Heat the vinegar, sugar, salt and 1 cup water in a small saucepan, stirring until the sugar and salt dissolve. Pour over the onions in a small jar. Let cool completely, then refrigerate.