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Tex-Mex Street Corn
This recipe was inspired by a restaurant in Texas called the Blue Mesa. This is a homemade Tex-Mex recipe that has a lot of comfort tucked into it, meaning it is perfect for a late Sunday lunch or a delicious, quick Wednesday night dinner. Jeff thought this recipe was neat because he had never cooked corn in the oven like this before.
It is an interesting recipe because the corn is baked, though you could grill or boil the corn if you prefer. This is a very easy recipe that only takes about 15 to 20 minutes from start to finish. Really, you’re just smothering some seasoned mayo on baked corn, and we are all for that simplicity.
The finished product is really pretty, really tasty, and just a little bit spicy. The warmth from the corn coupled with the warmth from the spices makes this a perfect side for something like a juicy steak, or if you are a vegetarian, it can even be a main dish. Just be sure to pair with a protein like some mushrooms for a more balanced meal. Eat it straight from the cob or shave the corn off after you have smothered it in the mayo, cheese, and seasoning. Our taste testers had tiny slices of the cob and ate it over the sink to avoid dropping anything on the floor, since this corn can be a little messy. Have plenty of napkins nearby!
Ingredients:
- 4 ears sweet corn, in the husk
- 1/3 cup Light Mayonnaise
- 1 Tbsp Sandia Chile Powder
- 1 Tbsp Smoked Sweet Paprika
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- 1/2 tsp Ancho Chile Powder
- 1/2 tsp Chipotle Meco Powder
- 4 oz. Cojita Cheese, grated
Instructions:
- Preheat oven to 450F.
- In a small bowl, combine mayonnaise, ancho and chipotle powder and mix well. In another small bowl, combine Sandia Chile powder, paprika, kosher salt, and black pepper and mix well.
- Place corn, in the husk, in the oven and roast for 10-15 minutes. When finished roasting, remove husks and silk.
- Brush corn with mayonnaise mixture, and roll corn in cheese making sure it’s evenly coated. Sprinkle with spice mixture.
- Serve!
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 213.50
Total Fat 12.40g
Saturated Fat4.80g
Polyunsaturated Fat0.80g
Monounsaturated Fat2.80g
Cholesterol 25.00g
Sodium 831.70mg
Potassium 322.50mg
Total Carbohydrate 21.90g
Dietary Fiber3.80g
Total Sugars7.20g
Protein 9.40g
This recipe was inspired by a restaurant in Texas called the Blue Mesa. This is a homemade Tex-Mex recipe that has a lot of comfort tucked into it, meaning it is perfect for a late Sunday lunch or a delicious, quick Wednesday night dinner. Jeff thought this recipe was neat because he had never cooked corn in the oven like this before.
It is an interesting recipe because the corn is baked, though you could grill or boil the corn if you prefer. This is a very easy recipe that only takes about 15 to 20 minutes from start to finish. Really, you’re just smothering some seasoned mayo on baked corn, and we are all for that simplicity.
The finished product is really pretty, really tasty, and just a little bit spicy. The warmth from the corn coupled with the warmth from the spices makes this a perfect side for something like a juicy steak, or if you are a vegetarian, it can even be a main dish. Just be sure to pair with a protein like some mushrooms for a more balanced meal. Eat it straight from the cob or shave the corn off after you have smothered it in the mayo, cheese, and seasoning. Our taste testers had tiny slices of the cob and ate it over the sink to avoid dropping anything on the floor, since this corn can be a little messy. Have plenty of napkins nearby!
Ingredients:
- 4 ears sweet corn, in the husk
- 1/3 cup Light Mayonnaise
- 1 Tbsp Sandia Chile Powder
- 1 Tbsp Smoked Sweet Paprika
- 1/2 tsp Black Pepper
- 1 tsp Kosher Salt
- 1/2 tsp Ancho Chile Powder
- 1/2 tsp Chipotle Meco Powder
- 4 oz. Cojita Cheese, grated
Instructions:
- Preheat oven to 450F.
- In a small bowl, combine mayonnaise, ancho and chipotle powder and mix well. In another small bowl, combine Sandia Chile powder, paprika, kosher salt, and black pepper and mix well.
- Place corn, in the husk, in the oven and roast for 10-15 minutes. When finished roasting, remove husks and silk.
- Brush corn with mayonnaise mixture, and roll corn in cheese making sure it’s evenly coated. Sprinkle with spice mixture.
- Serve!
Makes 4 servings.
Nutrition Facts
Amount Per Serving
Calories 213.50
Total Fat 12.40g
Saturated Fat4.80g
Polyunsaturated Fat0.80g
Monounsaturated Fat2.80g
Cholesterol 25.00g
Sodium 831.70mg
Potassium 322.50mg
Total Carbohydrate 21.90g
Dietary Fiber3.80g
Total Sugars7.20g
Protein 9.40g