Roasted Mexican Corn

This easy Roasted Mexican Corn recipe features fresh bell peppers and oven-roasted corn cooked until tender, lightly sweet, and beautifully charred. It’s a colorful, crowd-pleasing side dish that complements a wide variety of meals.

Ingredients to Make Roasted Mexican Corn Recipe

This recipe couldn’t be easier to make. Roasting the corn brings out its natural sweetness and adds a light caramelized char around the edges. You’ve probably seen those little cans of ‘Mexican corn’ on the canned goods aisle, this version uses similar ingredients but takes the flavor to a whole new level. It’s a fresh, irresistible twist that’s hard to forget. And don’t let the name fool you, this side dish pairs well with just about anything!

Checkout this list of key ingredients you’ll need to make Roasted Corn and Peppers: (Scroll down for full printable recipe card.)

• Corn – Fresh corn removed from the cob or thawed frozen sweet corn. (You’ll need around 4-6 ears of corn depending on the size).
• Red Peppers and Green Peppers – Red bell pepper and green bell pepper add color and texture.
• Butter – Salted butter or unsalted butter for richness.
• Spices – Garlic salt, black pepper, chili powder and ground cumin.

How to Make the BEST Roasted Mexican Corn Recipe

• Heat Oven and Prepare Pan – Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spray liberally with cooking spray.
• Combine Corn and Peppers – Stir together corn and bell peppers. Spread in a single layer on pan.
• Melt Butter – Drizzle with melted butter and sprinkle with seasonings. Adjust amounts to your taste.
• Oven – Roast per the cook time in the recipe, stopping to stir halfway through.
• Broil at the End of Baking – Increase the oven temperature to broil then continue to roast until the corn begins to caramelize and turn golden brown. Serve immediately.

Kitchen Equipment You’ll Need to Make Roasted Corn and Peppers

• Large sheet pan for roasting the corn,
• Sharp knife and cutting board to prep the peppers.
• Small bowl for melting the butter.
• Measuring cups and spoons.
• Bundt Pan Tip – It’s easy to remove the corn kernels from the cob by first peeling back the husk and remove the silk. Hold corn firmly and place the pointed end into the center of a bundt pan. Use a sharp knife to remove the kernels from the cob. Transfer the corn to a colander and rinse then pat dry with paper towels.

Recipe Variations and Substitutions

• Corn – You can make this Mexican corn recipe using fresh or frozen corn, but in the Summer when fresh corn is abundant fresh corn is the way to go. Choose corn with bright green husks.
• Seasonings – You could add a dash of cayenne pepper or hot sauce for spice.
• Herbs – You can garnish with chopped fresh cilantro, parsley or fresh chives.
• Peppers – You can swap out the green pepper using poblano peppers for more spice.
• Vegetables – You could add diced red onion, Vidalia onion or white onion to expand the flavor profile.
• Butter Alternatives – To lighten up this dish, you could use cooking spray or olive oil, in place of butter.
• Grill – You could make this corn dish on the grill in a cast iron skillet.
• Cheese – You could sprinkle the roasted corn with crumbled cojita cheese or feta cheese after baking.
• Serving Options – Serve this corn as a side dish with grilled steak, chicken or pork. It’s also delicious serves as a topping for tacos, nachos or salads. Serve as a topping for nachos. This corn medley is delicious with pork or beef barbecue, too.
• Turn Roasted Mexican Corn and Peppers into Salsa – Spritz with fresh lime juice after roasting, add diced onion and serve as a Roasted Corn Salsa.

Storage and Leftovers

• Leftovers – You can store leftover Mexican Corn in an airtight container chilled in the refrigerator for up to 3 days.
• Reheating – Reheat in the microwave or in a skillet over medium heat.
• Freezer – You can freeze leftovers for up to 2 months. Thaw in the fridge and reheat just before serving.

More Recipes Using Corn to Make

• Our family Thanksgiving table wouldn’t be complete without my Mom’s Corn Pudding Souffle.  
• The family will flip for these Loaded Corn Cakes.
• During warm summer months my family also loves this simple Oven Roasted Corn on the Cob as well as my stovetop Southern Style Creamed Corn.
• See my tutorial for How to Boil Corn on the Cob in a milky butter bath.
• Mexican Street Corn Salad is always a winner.
• Hot Pepper Jack Corn Dip is addictive with tortilla chips for dipping.
• You may also like to checkout how to make Slow Cooker Creamed Corn from The Slow Roasted Italian.

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Helpful Kitchen Items:

• Sheet Pan
• Cutting Board
• Olive Oil Dispenser
• Kitchen Utensils