I pretty much love corn anyway it is prepared, but lately roasted corn is one of my favorites things. Normally I roast it whole on the cob but have been experimenting with roasting fresh, canned, and frozen corn off the cob. This simple recipe uses corn, bell peppers, and red onion tossed with some spices and roasted until browned and beginning to crisp. Squeeze some lime juice over top and it makes a delicious side dish. Want to make it really authentic? Add some light mayo and queso fresco for an elote style dish.
One tip for those used canned or frozen corn. Try to get it as dry as possible. The extra moisture can prevent it from getting nice and brown.
Roasted Mexican Corn off the Cob
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- 2 cups fresh corn
- 1 tsp olive oil
- 1/2 cup red onion, diced
- 1/2 cup red pepper, diced
- 1/2 cup green pepper, diced
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- Salt and pepper to taste
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
The Nutritional Values provided are estimates only and may vary based on the preparation method.
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