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Mexican Street Corn In Taco Bowl
Rini
This Vegetarian Mexican Street Corn is made with sweet corn and mixed with roasted cherry tomatoes.
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer, Side Dish
Cuisine
American, Mexican
Servings
2
People
Calories
396
kcal
Ingredients
1x
2x
3x
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
1
Cup
Cherry Tomatoes
halfed
1/4
tsp
salt
1/2
tsp
black pepper
1
tsp
black pepper
optional
1
Tbsp
extra virgin olive oil
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:
396
kcal
Carbohydrates:
42
g
Protein:
12
g
Fat:
23
g
Saturated Fat:
10
g
Cholesterol:
48
mg
Sodium:
1452
mg
Potassium:
611
mg
Fiber:
5
g
Sugar:
12
g
Vitamin A:
2090
IU
Vitamin C:
41.8
mg
Calcium:
225
mg
Iron:
1.8
mg
Keyword
how to make mexican street corn, Mexican street corn
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