Mexican Style Roasted Corn Recipes

MEXICAN STREET CORN

Steps:

• Preheat oven to 350 degrees F. Place corn in husks directly on the oven rack. Bake for 35-40 minutes or until fork tender.
• While corn is cooking, in a small bowl combine garlic powder and mayonnaise.
• When corn is done brush with garlic mayo. Roll in cotija cheese.
• Sprinkle with cilantro and chili powder.
• Squeeze with fresh lime juice if desired.

MEXICAN STREET CORN RECIPE

Steps:

• Add corn and butter to a skillet. Roast until slightly browned.
• Once the corn is cooked, add in lime juice, spices, mayonnaise and cheese. Stir until well combined.
• Top with chopped cilantro and lime wedges.

AUTHENTIC MEXICAN ROASTED CORN ON THE COB

Steps:

• Set oven to 350°F.
• Take the corn and pull the husks back being careful not to remove them.
• Under cold running water take off the fibers from the corn and rinse the husks and cob well.
• If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
• Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
• Wrap each corn in foil and place in the middle of your oven, directly on the rack.
• After 30 minutes the corn should be roasted and done. let cool.
• Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.

MEXICAN-STYLE COUSCOUS WITH ROASTED CORN

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
• Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
• While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
• Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
• Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.

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 ROASTED CORN ON THE COB (GOOD FOR A BBQ)

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.

THE BEST MEXICAN ROASTED CORN

Steps:

• 1. Preheat oven to 400 degrees F. Brush corn lightly with butter and sprinkle with salt and pepper. Roast 20-25 minutes. 2. Working with one ear of corn at time brush with mayonnaise, sprinkle with cheese, cilantro and chile powder, pressing it onto the corn to help it stick. Sprinkle with salt and pepper. Serve with lime wedges. ENJOY!!