Mexican Corn on the Cob

Mexican Corn on the Cob

Mexican Corn on the cob recipe is oven-roasted and topped with Cotija Cheese and cayenne pepper.
Course Appetizer, Side Dish
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 people
Calories 321kcal
Author Healing Tomato



  • 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


    Serving: 2Cobs | Calories: 321kcal | Carbohydrates: 38g | Protein: 9g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 46mg | Sodium: 1473mg | Potassium: 544mg | Fiber: 4g | Sugar: 13g | Vitamin A: 1145IU | Vitamin C: 17.8mg | Calcium: 130mg | Iron: 1.3mg