Overhead Photo of Mexican Street Corn in a Taco Bowl with Half of a Partilally Juiced Lime, Cilantro Leaves and Cherry Tomatoes at the Top and 2 Slices of Jalapeno at the Bottom of the Photo
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Mexican Street Corn In Taco Bowl

This Vegetarian Mexican Street Corn is made with sweet corn and mixed with roasted cherry tomatoes.
Course Appetizer, Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 2 People
Calories 396kcal
Author Healing Tomato

Ingredients

  • 2 Cups Sweet Corn
  • 1 cup red onions fine chopped
  • 1 Tbsp Chipotle peppers in adobe sauce finely chopped
  • 3/4 cup Cilantro finely chopped
  • 1/2 cup cotija cheese crumbled
  • 2 Tbsp Lime Juice
  • 1/2 tsp salt
  • 1 Jalapeno sliced and deseeded
  • 1 tsp Cayenne Pepper optional
  • 1/4 cup sour cream

For Roasting The Cherry Tomatoes

Instructions

  • Preheat Oven to 325°
  • In a bowl, add the halved cherry tomatoes
  • Add 1/4 tsp salt
  • Add 1/2 tsp black pepper
  • Add 1 Tbsp Extra Virgin Olive Oil
  • Mix well and place in baking tray
  • Bake for 20 minutes or until slightly crispy
  • Remove and let them cool for 5 minutes
  • In a bowl, add 2 cups of sweet corn
  • Add 1 cup of red onions
  • Add 1 Tbsp of chipotle pepper, finely diced
  • Add the roasted tomaotes
  • Add 3/4 cup of chopped cilantro
  • Add 1 Jalapeno
  • Add 1 cup of crumbled cotija cheese
  • Add 2 Tbsp lime juice, 1/2 tsp of salt and 1 tsp of cayenne pepper
  • Mix well and then transfer to taco bowl. 
  • Top with sour cream or my creamy avocado dressing
  • Mix well and serve

Video

Nutrition

Calories: 396kcal | Carbohydrates: 42g | Protein: 12g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 48mg | Sodium: 1452mg | Potassium: 611mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2090IU | Vitamin C: 41.8mg | Calcium: 225mg | Iron: 1.8mg