I am a major fan of corn, so it was imperative that I try this recipe for a Mexican style corn on the cob. Cotija cheese, chile powder, cilantro, and lime juice complete this savory recipe. Oh. My. GOSH!
Roasted Chile Lime Corn on the Cob
(adapted from this recipe)
Start by preheating your oven to 400 degrees F. Brush corn lightly with butter (I used my Country Crock spread) and dust with salt and pepper. Pop the corn in the oven and roast it for 30 minutes. While it’s cooking, mix the cotija cheese, cilantro and chile powder in a bowl and set aside.
When the corn is cool enough to handle, grab each ear of corn and brush with mayonnaise. Sprinkle on the cheese mixture, pressing it onto the corn with the back of a spoon (or your fingers) to make it stick. Repeat around each side for each ear of corn. Serve with lime wedges, and admire the result!
Aside from the sweet, juicy taste of corn, it’s really good for you body. Fresh, sweet corn is considered a whole grain, which is essential in maintaining a healthy diet. It is a great source of fiber, selenium, potassium and magnesium and has actually been linked to a lower risk of heart disease, diabetes, certain cancers and other health problems. Also, it’s good for cleaning out the intestines. Have you ever changed a baby’s diaper after feeding them corn? Yeah, baby!
Here is a fun video that will help you on your next sweet corn mission in the kitchen, Simple Ways to Cook Sweet Corn.
Disclosure: I wrote this review while participating in a blog tour by Mom Central Consulting on behalf of Sunshine Sweet Corn. I was reimbursed to purchase Sweet Corn and received a promotional item to thank me for taking the time to participate. All opinions are my own.