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!

Makes 4 servings.