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
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
ROASTED MEXICAN STREET CORN
You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
Provided by Chungah Rhee
Categories summer
Yield 6 servings
Number Of Ingredients 8
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.
AUTHENTIC MEXICAN ROASTED CORN ON THE COB
Make and share this Authentic Mexican Roasted Corn on the Cob recipe from Food.com.
Provided by Audrey
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 1, Cholesterol 3.8, Sodium 168.5, Carbohydrate 23.4, Fiber 4.1, Sugar 4.2, Protein 3.6
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
MEXICAN-STYLE COUSCOUS WITH ROASTED CORN
A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
Provided by Tim
Categories Couscous
Time 50m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g
MEXICAN STYLE ROASTED CORN
Sold at street fairs all over Texas, this tasty Mexican treat is addictive. You'll never have your corn with plain butter again! NOTE: Do not use the standard "chili powder" (which commonly contains chile, cumin, salt, garlic, sugar, etc). Use mild powdered chiles such as Ancho, New Mexico, Guajillo, etc.
Provided by DangerBun
Categories Corn
Time 35m
Yield 6 ears, 6 serving(s)
Number Of Ingredients 8
Steps:
- Roast unshucked ears of corn on med-high grill for 30+ mins (depending on your grill).
- Shuck the hot ears and cut off kernels into a large bowl.
- While corn is hot, add chile powder, lemon juice, butter, lemon pepper, mayonnaise, and parmesan cheese.
- Mix well and salt to taste.
- Enjoy!
Nutrition Facts : Calories 232.1, Fat 10.3, SaturatedFat 4.3, Cholesterol 17.5, Sodium 241.5, Carbohydrate 34, Fiber 4.4, Sugar 5.7, Protein 7.1
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- Heat the oil in a pan on medium heat. Saute red pepper, onion, and jalapeno for 2 - 3 minutes. Add the garlic and continue sauteing until onions and peppers begin to soften.
- Add the corn and spices and cook for an additional 12 - 15 minutes, stirring as needed and until corn has black char marks on it.
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