Roasted Mexican Corn

Roasted Mexican Corn is sweet, smoky, and bursting with bold flavor. Coated in a creamy, tangy sauce and topped with crumbled cheese, chili powder, and fresh cilantro, this easy side dish is perfect for cookouts, taco nights, and summer gatherings.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Preheat the oven to 450°F. Line a baking sheet with aluminum foil. Spritz liberally with cooking spray.
2. 2Peel 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.)
3. 3On the pan, toss together corn kernels, red bell pepper and green bell pepper. Spread in a single layer on pan.
4. 4Drizzle with melted butter and season with garlic salt, black pepper, chili powder and cumin. Stir gently to coat, adjust to your taste.
5. 5Roast 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.
6. 6Continue to roast until the corn begins to caramelize. Serve immediately.
7. 7Alternate Prep Technique- You can saute this corn medley in a large skillet on the stovetop, too. Cook over medium-high heat with butter (to taste!) until lightly charred and sweet.