Deliciously Easy Mexican Street Corn made Light
40 MINUTES | EASY | SERVES 4
Nutrition per serving:
209 Cals, 6.2g Protein, 32.5g Carbs, 9.1g Fat
I love sweet corn and there’s nothing like a fresh cooked ear of corn when it’s in season; it’s bursting with flavor.
I mostly love to eat my sweet corn roasted with nothing on it; plain and simple. And, I love leftovers on salad, tacos and my specialty grilled veggie pizza. But, my family…well, they often like a little bit more in the mix; butter, salt, pepper, etc.
I have found a brand new way to combine my family’s love for flavored corn with my love for sweet corn by making my Light Mexican Street Corn Recipe. It brings an entirely different combo of flavors to the dinner table!
Traditional Mexican Street Corn is heavier and is often made with sour cream, butter and mayonnaise as part of the recipe. Our family favorite has no creamy thickness, but a whole lot of yum with my lightly spiced mix that includes Cotija cheese and fresh cilantro.
It’s worth every bite; it even beats my love for plain corn!
Equipment Needed
Oven
Oven mitts
Measuring spoons
Small bowl
Spoon
Basting brush
Cutting board
Knife
Citrus juicer (optional)
Shopping List
Sweet corn
Lime
Olive oil
Onion powder
Sea salt
Garlic powder
Chili powder
Cotija cheese
Fresh cilantro
More thoughts on making this Easy Mexican Street Corn
Cotija cheese: You can find Cotija cheese in the specialty cheese section which is typically near the deli at your local Supermarket(s).
Fresh Cilantro: Fresh cilantro can be found in the produce area. It’s sometimes near fresh parsley and needs to be bagged; it also can be purchased in a packaged container depending on your supermarket.
Traditional Mexican Street Corn: Traditional Mexican street corn is typically made by rolling cooked corn on the cob in butter and then in a spiced sour cream and/or a mayonnaise mixture, and then topped with Cotija cheese and fresh cilantro.
More Mexican inspired food: Try my Taco Stuffed Zucchini Boats for more garden to table eats!
Oven Roasted Corn: Cooking corn in the oven is my FAVORITE way to cook corn, because it makes husking simple, there are no pans required and while the corn is cooking I am able to prep the rest of dinner. Just make sure it cools enough before peeling back the husk so that you don’t burn your hands.
Measurements and Nutritional Information: The nutrition per serving provided is based on specific ingredients and brands and is offered to give you an estimated value; it was measured as 4 servings. You can utilize Very Well Fit to add in any changes in ingredients and brands you use to give you more accurate information.
Light Mexican Street Corn
Ingredients
- 4 ears of fresh sweet corn
- 1/2 of a lime
- 2 tablespoons Olive oil
- 1 teaspoon onion powder
- 1/2 teaspoon sea salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- 4 oz. Cotija cheese
- Fresh Cilantro
Instructions
- Preheat the oven to 350 degrees.
- Remove any loose pieces from the husk and then place the corn, in the remaining husk, directly in the oven on the rack.
- Bake the corn for 40 minutes.
- While the corn is cooking, squeeze the juice from the lime into a bowl. Add in the olive oil, onion powder, sea salt, garlic powder and chili powder into the lime-juice and stir the ingredients together.
- Finely shred the Cotija cheese and set it aside.
- Finely chop the fresh cilantro using clean herb scissors. If you don’t have herb scissors, use a knife and a cutting board.
- Once the corn has finished cooking take it out of the oven with an oven mitt and let it cool until the corn is warm, but no longer hot. Peel the husk back.
- Baste all sides of the corn with the spiced lime mixture. Sprinkle one side with cheese and a little fresh cilantro.
