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
- crop_freeCook Mode
- printPrint Recipe
- file_downloadDownload PDF
Preheat the oven to 400 degrees.
Toss the corn, red onion, red pepper, green pepper, oregano garlic powder, salt, and pepper.
Place in a single layer on a baking sheet and roast for 15 minutes until browning.
Squeeze lime juice over top.
* 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.
Get delicious, healthy recipes delivered each week right to your inbox.
Snap a picture and show us what you made on Instagram or Facebook.
Tag us using @SlenderKitchen or #slenderkitchen.