Ingredients for Mexican Style Roasted Corn
- Corn On The Cob
- Mild Chili Powder
- Lemon, Juice Of
- 4 tablespoons unsalted butter, melted
- 1 teaspoon lemon pepper seasoning
- 1/4 cup mayonnaise
- Parmigiano Reggiano Cheese
- Salt to taste
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How to Make Mexican Style Roasted Corn
- Preheat your grill to medium-high heat. Place unshucked ears of corn directly on the grill grates and roast for 30-35 minutes, turning occasionally, until kernels are tender and slightly charred.
- Carefully remove the corn from the grill and let cool slightly. Once cool enough to handle, shuck the corn and cut the kernels off the cob into a large bowl.
- While the corn is still warm, add 2 tablespoons of your chosen mild chile powder (ancho, New Mexico, or guajillo), 2 tablespoons of fresh lemon juice, 4 tablespoons of unsalted butter (melted), 1 teaspoon of lemon pepper seasoning, 1/4 cup mayonnaise, and 1/4 cup grated Parmesan cheese to the bowl of corn kernels.
- Gently toss everything together until the corn is evenly coated. Add salt to taste.
- Serve immediately and enjoy this irresistible Mexican street corn! Garnish with extra lime wedges and cilantro if desired.
Nutrition Information (Approximate per serving)
Sodium
10 g
Sugar
22g
Fat
21g
Carbs
11g
