This easy Roasted Mexican Corn is seasoned with fresh bell peppers and roasted in the oven until slightly sweet and charred. It makes a colorful and delicious side dish to complement a variety of entrees.

Roasted Mexican Corn

Sweet roasted corn is like garden candy, isn’t it? The roasting brings out the natural sweetness and it caramelizes ever so slightly around the edges. I’m certain you’re familiar with the little cans of “Mexican corn” found on the vegetable aisle amongst the canned goods at the grocery store. This recipe simply takes fresh garden vegetables and recreates an even more mouthwatering version that’s unforgettable. Don’t let the name fool you, this side dish goes with anything you’d like to serve it alongside and sure to broaden your side dish menu options.

Roasting Corn

In a pinch, you can make this using fresh or frozen corn but, in the Summer when fresh corn is abundant, I always use fresh.

Serving suggestions for serving Roasted Mexican Corn:

Serve as a side dish with grilled or roasted steak, chicken or pork.
Serve as a topping for tacos or salads.
Spritz with fresh lime juice after roasting, add diced onion and serve as a roasted corn salsa.
Serve as a topping for nachos.
This corn medley is delicious with barbecue, too.

Other Ways to Enjoy Fresh Corn

Our family Thanksgiving table wouldn’t be complete without my Mom’s Corn Pudding Souffle. 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. You may also like to checkout how to make Slow Cooker Creamed Corn from The Slow Roasted Italian.

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