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Homemade Roasted Mexican Corn

Roasted Mexican Corn

Course Appetizer, Side Dish
Cuisine American, Mexican Inspired
Keyword corn-recipes, oven-roasted-corn, roasted-mexican-corn
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 6 servings
Calories 114kcal
Author Melissa Sperka


  • 3 cups fresh OR frozen corn thawed
  • ½ cup red bell pepper diced
  • ½ cup green bell pepper diced
  • 2-3 tablespoon butter
  • garlic salt and black pepper to taste


  • Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
  • Mix together corn and bell peppers. Spread in a single layer on pan.
  • Drizzle with melted butter and season with garlic salt and black pepper to your taste.
  • Roast for 15-18 minutes, stopping to stir halfway through.
  • Continue to roast until the corn begins to caramelize. Serve immediately.


To lighten up this dish, you may use cooking spray in place of butter.


Serving: 1serving | Calories: 114kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 10mg | Sodium: 35mg | Potassium: 217mg | Fiber: 2g | Sugar: 4g | Vitamin A: 754IU | Vitamin C: 30mg | Calcium: 6mg | Iron: 1mg