Roasted Mexican Corn

Course Appetizer, Side Dish

Cuisine American, Mexican Inspired, Southern

Keyword roasted-corn-and-peppers, roasted-mexican-corn

Prep Time 15

Cook Time 18

Total Time 33

Servings servings

Calories 114kcal

Author Melissa Sperka

3-4 cups fresh OR frozen corn thawed (You'll need around 4-6 ears of corn depending on the size).
1/2 cup red bell pepper diced
1/2 cup green bell pepper diced
2-3 Tbsp salted butter or unsalted butter melted
1 tsp garlic salt
1/2 tsp black pepper
1/2 tsp dark chili powder
1/2 tsp ground cumin

Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
Peel back the husk and remove the silk from the corn on the cob. Hold corn firmly on a cutting board and use a sharp knife to remove the kernels from the cob. Place corn into a colander and rinse then pat dry with paper towels. (You can also do this with a bundt pan placing the thin pointed end of the corn into the center of the bundt pan.)
On the pan, toss together corn kernels, red bell pepper and green bell pepper. Spread in a single layer on pan.
Drizzle with melted butter and season with garlic salt, black pepper, chili powder and cumin. Stir gently to coat, adjust to your taste.
Roast for 15-18 minutes until golden brown stopping to stir halfway through. Broil at the end of baking for a few minutes to brown further.
Continue to roast until the corn begins to caramelize. Serve immediately.

Corn - You can make this 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 for spice.
Herbs - You can garnish with chopped fresh cilantro, parsley or fresh chives.
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.
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 Corn and Peppers into Salsa - Spritz with fresh lime juice after roasting, add diced onion and serve as a Roasted Corn Salsa.