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Mexican Corn on the Cob
Rini
Mexican style corn is oven-roasted and topped with Cotija Cheese and cayenne pepper.
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Prep Time
5
minutes
mins
Cook Time
10
minutes
mins
Total Time
15
minutes
mins
Course
Appetizer, Side Dish
Cuisine
Mexican
Servings
2
people
Calories
321
kcal
Ingredients
1x
2x
3x
4
corn on the cob
Husked
1
Tbsp
butter
¼
cup
sour cream
1
tsp
sea salt
1
tsp
black pepper
¼
cup
Cotija Mexican Parmesan Cheese
1
tsp
cayenne pepper
½
lime
Instructions
Preheat Oven to 375°
Place Cast Iron in the oven while you remove the silk and husks from the corn
Lightly butter the corn on the cobs and place them in the cast iron
Place the cast iron in the oven
Rotate the corn after about 3-5 minutes until all sides of the corn are lightly roasted
While the corn is in the oven, mix the sour cream, salt and black pepper.
Remove the corn from the oven and let it cool to touch
Using the lime, lace the corn with its juice
Generously coat the corn on the cob with the sour cream mixture
Sprinkle with the Parmesan cheese
Finally, sprinkle with cayenne pepper
Serve the Mexican Corn on the Cob immediately
Nutrition
Serving:
2
Cobs
Calories:
321
kcal
Carbohydrates:
38
g
Protein:
9
g
Fat:
18
g
Saturated Fat:
10
g
Cholesterol:
46
mg
Sodium:
1473
mg
Potassium:
544
mg
Fiber:
4
g
Sugar:
13
g
Vitamin A:
1145
IU
Vitamin C:
17.8
mg
Calcium:
130
mg
Iron:
1.3
mg
Keyword
Vegetarian elote, What is elote?
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