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.
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For the best results, use fresh corn cut off the cob. If you can't find fresh corn then you can use canned or frozen corn, just make sure to pat dry with a towel so it browns.
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