Chilis roasted street corn recipe

a plate full of chills street corn: the best Mexican street corn recipe. Get ready to enjoy a delicious twist on classic Mexican street corn with this easy Chili’s Roasted Street Corn recipe. Grilled (or broiled) to perfection, each ear of corn is coated in a tangy, creamy sauce made with Mexican crema, mayonnaise, fresh lime juice, cotija cheese, and a dash of chili powder. Whether you’re firing up the grill or using your oven, this dish delivers that irresistible combination of smoky, sweet, and savory flavors in just minutes. Perfect for summer cookouts or a flavorful side dish any time of year, with simple vegan options to suit everyone at the table!

Get ready to enjoy a delicious twist on classic Mexican street corn with this easy Chili’s Roasted Street Corn recipe. Grilled (or broiled) to perfection, each ear of corn is coated in a tangy, creamy sauce made with Mexican crema, mayonnaise, fresh lime juice, cotija cheese, and a dash of chili powder. Whether you’re firing up the grill or using your oven, this dish delivers that irresistible combination of smoky, sweet, and savory flavors in just minutes. Perfect for summer cookouts or a flavorful side dish any time of year, with simple vegan options to suit everyone at the table!

Munchyesta.com

Prep Time 10

Cook Time 15

Serving Size 4 people

Ingredients

Chilis roasted street corn recipe ingredients:

4 ears corn on the cob - husks removed
2 tablespoons (30ml) vegetable oil
1 teaspoon (5g) salt
1 teaspoon (2g) pepper
½ cup (120ml) Mexican crema or sour cream - vegan option: use vegan sour cream
¼ cup (60ml) mayonnaise - vegan option: use vegan mayonnaise
Juice from ½ lime - about 1 tablespoon / 15 ml
½ cup (60g) cotija cheese - plus more for topping - vegan version: use vegan feta or your favorite cheese
¼ cup (15g) chopped cilantro - plus more for topping
1 teaspoon (2.6g) chili powder
1 teaspoon (2.3g) smoked paprika
Lime wedges - for serving

Instructions

Easy Steps to Make Chili’s Street Corn (with Vegan Option)

Preheat the oven: Set your broiler to high and position the oven rack about 3-4 inches from the broiler.
Prepare the corn: Remove the husks and any silky fibers from the corn.
Season and oil the corn: Brush each ear of corn with vegetable oil on all sides, then sprinkle with salt and pepper.
Broil the corn: Place the corn on a foil-lined baking sheet and broil for about 12 to 16 minutes. Flip them halfway through so they cook evenly. The kernels should look shiny, plump, and slightly charred.
Make the sauce: While the corn is broiling, mix together the crema or vegan sour cream, mayonnaise or vegan mayo, lime juice, cheese (or vegan cheese), cilantro, and chili powder in a small bowl.
Coat the corn: Once the corn is done, take it out of the oven and generously brush the sauce over each cob. Sprinkle extra cilantro and cotija or vegan cheese on top.
Finish and serve: Add a pinch of smoked paprika (optional) to each cob, and serve with lime wedges on the side for extra zest.

Grilled Chili’s Street Corn (with Vegan Option)

Preheat the grill: Heat your grill to medium-high heat (around 375-400°F / 190-200°C).
Prepare the corn: Remove the husks and silky fibers from the corn.
Oil and season: Brush the corn on all sides with vegetable oil, then sprinkle with salt and pepper.
Grill the corn: Place the corn directly on the grill grates. Cook for about 10-12 minutes, turning the corn every 2-3 minutes to get an even char. The kernels should be tender, with some nice grill marks and charring.
Mix the sauce: While the corn is grilling, stir together the crema or vegan sour cream, mayonnaise or vegan mayo, lime juice, cheese (or vegan cheese), cilantro, and chili powder in a small bowl.
Coat the grilled corn: Once the corn is fully grilled and slightly charred, remove it from the grill. Brush each ear with the sauce mixture, making sure to cover the corn evenly.
Top and serve: Sprinkle extra cilantro and cotija or vegan cheese on top. For extra flavor, you can add a pinch of smoked paprika if you like. Serve the corn with lime wedges on the side for squeezing over the top.
Grilling gives the corn a smoky, charred flavor that pairs perfectly with the creamy, tangy sauce!

Notes

One serving is approximately 355 calories.

Mexican street corn recipe microwave instructions

Here's how you can make Chili's Street Corn (Mexican Corn on the Cob) in the microwave with a simple adjustment:

Microwave Mexican Street Corn (with Vegan Option)

1. Prepare the corn:

- If you’re using fresh corn on the cob, shuck the corn and remove the silky fibers.

- For frozen corn on the cob, thaw it slightly by leaving it out for about 10 minutes or running it under cold water.

2. Microwave the corn:

- Wrap each ear of corn in a damp paper towel.

- Microwave on high for 4-5 minutes (for fresh corn) or 5-6 minutes (for frozen corn), depending on the size of the cob. Check to ensure it's tender. You can microwave 2-4 ears at a time, adjusting the time as needed.

3. Prepare the sauce: While the corn is cooking, mix together the crema or vegan sour cream, mayonnaise or vegan mayo, lime juice, cotija or vegan cheese, chili powder, smoked paprika, and cilantro in a bowl.

4. Season the corn: Once the corn is done, brush it with vegetable oil and sprinkle with salt and pepper.

5. Coat the corn: Generously brush the prepared sauce over each ear of corn, making sure to coat all sides.

6. Finish and serve: Sprinkle with extra cilantro and cotija or vegan cheese, and serve with lime wedges. If you like, add a pinch of smoked paprika or more chili powder for extra spice.

Microwave Tips:

- If you want a bit of charring on the corn, you can quickly pass the cooked corn over a gas flame (if available) or briefly use a broiler after microwaving.

- This method makes cooking fast and easy, without losing the flavor of the traditional Mexican street corn!

Mexican street corn with frozen corn instructions:

If you're using frozen corn for this recipe, here’s how to adjust the instructions:

Mexican Street Corn Recipe with Frozen Corn (with Vegan Option)

1. Prepare the frozen corn:

- If you're using frozen corn on the cob, let it thaw slightly so it's easier to handle. You can leave it out for about 10-15 minutes or run it under cold water for a few minutes.

2. Heat the grill or oven:

- Grill: Preheat the grill to medium-high heat (around 375-400°F / 190-200°C).

- Broiler: If using the broiler, set it to high and place the rack 3-4 inches below the broiler.

3. Season the corn:

- For frozen corn on the cob, brush the cobs with vegetable oil, then sprinkle with salt and pepper.

4. Cook the corn:

- For corn on the cob: Grill for about 8-10 minutes, turning frequently to ensure even cooking. If broiling, place on a foil-lined baking sheet and broil for 8-12 minutes, flipping halfway. The corn should be cooked through with a slight char.

5. Mix the sauce: While the corn cooks, combine the crema or vegan sour cream, mayonnaise or vegan mayo, lime juice, cheese (or vegan cheese), cilantro, and chili powder in a bowl.

6. Coat the corn:

- For corn on the cob, brush the sauce generously over the charred cobs.

7. Finish and serve: Sprinkle with additional cilantro and cotija or vegan cheese. Serve with lime wedges and a pinch of smoked paprika (optional).

Using frozen corn is a quick and convenient option, and these adjustments ensure it still turns out flavorful and delicious!