Best 7 Roasted Corn Mexican Style Maiz Asado Recipes
Roasted Corn Mexican Style (Maiz Asado) is a simple yet flavorful dish that captures the essence of Mexican street food. With just a few basic ingredients and a little bit of time, you can create roasted corn that is charred, tender, and bursting with flavor. Whether you're looking for a quick and easy side dish or a fun snack to enjoy on a summer day, this recipe is sure to please.
Check out the recipes below so you can choose the best recipe for yourself!
ROASTED MEXICAN STREET CORN
You can easily make the classic Mexican street food right at home now. BAKED OR GRILLED! And this cream sauce is TO DIE FOR!!
Provided by Chungah Rhee
Categories summer
Yield 6 servings
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F. In a small bowl, combine mayonnaise, sour cream, garlic powder and lime juice; set aside. Place corn husks directly on the oven rack and roast until corn is soft, about 35-40 minutes. Peel down husks and spread with mayonnaise mixture. Serve immediately, garnished with chili powder, cotija and cilantro, if desired.
ROASTED MEXICAN CORN SALAD WITH BLACK BEANS
Combining the flavors of Mexican street corn and black beans will make a tasty and colorful side salad. Grill the corn ahead of time and refrigerate, if you like.
Provided by Bibi
Time 35m
Yield 10
Number Of Ingredients 17
Steps:
- Preheat an outdoor grill for high heat and lightly oil the grate. Brush corn with vegetable oil.
- Grill corn on the preheated grill until some kernels are lightly charred on all sides, about 12 minutes. Use tongs to turn corn, every 3 to 4 minutes, to expose more kernels to the heat. Remove from grill and allow to cool.
- Cut kernels into a large bowl. Add black beans, bell pepper, jalapeno pepper, and red onion.
- Combine mayonnaise, sour cream, lime juice, taco seasoning, salt, black pepper, and cayenne in a small bowl; mix until well combined. Pour over the salad and toss until well mixed. Sprinkle with cotija crumbles, cilantro, and green onions. Garnish with cherry tomatoes. Serve chilled, or at room temperature.
Nutrition Facts : Calories 148.8 calories, Carbohydrate 17 g, Cholesterol 8.1 mg, Fat 7.5 g, Fiber 4.5 g, Protein 5.2 g, SaturatedFat 2.2 g, Sodium 407 mg, Sugar 2.1 g
MEXICAN STYLE ROASTED CORN
Sold at street fairs all over Texas, this tasty Mexican treat is addictive. You'll never have your corn with plain butter again! NOTE: Do not use the standard "chili powder" (which commonly contains chile, cumin, salt, garlic, sugar, etc). Use mild powdered chiles such as Ancho, New Mexico, Guajillo, etc.
Provided by DangerBun
Categories Corn
Time 35m
Yield 6 ears, 6 serving(s)
Number Of Ingredients 8
Steps:
- Roast unshucked ears of corn on med-high grill for 30+ mins (depending on your grill).
- Shuck the hot ears and cut off kernels into a large bowl.
- While corn is hot, add chile powder, lemon juice, butter, lemon pepper, mayonnaise, and parmesan cheese.
- Mix well and salt to taste.
- Enjoy!
Nutrition Facts : Calories 232.1, Fat 10.3, SaturatedFat 4.3, Cholesterol 17.5, Sodium 241.5, Carbohydrate 34, Fiber 4.4, Sugar 5.7, Protein 7.1
MEXICAN-STYLE COUSCOUS WITH ROASTED CORN
A dish inspired by the fresh food of the summer. Can be served as a side dish warm or cold. Goes great with chicken or any Mexican-style dish. We use it as a burrito filling also.
Provided by Tim
Categories Couscous
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Trim and partially shuck corn by cutting off any long silk from the top and removing and discarding the outer layer of husk.
- Place corn directly on the middle rack of the preheated oven and roast for 30 minutes. Remove from the oven and let sit for 5 minutes. Remove and discard husks and silk. Slice kernels off with a knife.
- While the corn is roasting, place couscous in a heat-proof bowl with green onion, bell pepper, jalapeno, and olive oil.
- Bring chicken stock to a boil in a small saucepan. Pour boiling stock over couscous mixture and cover tightly with foil. Let sit for 5 minutes.
- Uncover and stir in roasted corn kernels, cotija cheese, lime juice, and basil. Season with chili-lime seasoning.
Nutrition Facts : Calories 315.8 calories, Carbohydrate 53.3 g, Cholesterol 11.8 mg, Fat 6.6 g, Fiber 4.4 g, Protein 11.3 g, SaturatedFat 2.6 g, Sodium 365.4 mg, Sugar 1.9 g
AUTHENTIC MEXICAN ROASTED CORN ON THE COB
Make and share this Authentic Mexican Roasted Corn on the Cob recipe from Food.com.
Provided by Audrey
Categories Lunch/Snacks
Time 40m
Yield 3 serving(s)
Number Of Ingredients 6
Steps:
- Set oven to 350°F.
- Take the corn and pull the husks back being careful not to remove them.
- Under cold running water take off the fibers from the corn and rinse the husks and cob well.
- If you would like you can butter the corn at this time, but it just adds calories, and i think it tastes great without it.
- Pull the husks back over the cleaned corn so they look as they did before you cleaned them.
- Wrap each corn in foil and place in the middle of your oven, directly on the rack.
- After 30 minutes the corn should be roasted and done. let cool.
- Then all you need to do is slather on enough mayo, chili powder, and lemon pepper to your taste and enjoy.
Nutrition Facts : Calories 150.4, Fat 6.8, SaturatedFat 1, Cholesterol 3.8, Sodium 168.5, Carbohydrate 23.4, Fiber 4.1, Sugar 4.2, Protein 3.6
COPYCAT CHILI'S ROASTED STREET CORN RECIPE BY TASTY
The secret to Chili's roasted street corn is the charred exterior. Without a grill, Katie improvised and roasted the corn in the oven to achieve similar results, then slathered the cob with creamy, spicy mayo and topped it with Cotija cheese and cilantro. If you don't have Cotija, you can substitute grated Parmesan cheese.
Provided by Katie Aubin
Categories Sides
Time 30m
Yield 1 serving
Number Of Ingredients 9
Steps:
- Preheat the oven to 425°F (220°C).
- Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
- Roast for 15-20 minutes, until charred on the outside and tender on the inside.
- In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
- Remove corn from the oven and let cool slightly. Brush all over with the mayonnaise mixture, then sprinkle with the Cotija, cilantro, and more chili powder.
- Enjoy!
Nutrition Facts : Calories 422 calories, Carbohydrate 33 grams, Fat 31 grams, Fiber 3 grams, Protein 7 grams, Sugar 7 grams
ROASTED CORN MEXICAN STYLE (MAIZ ASADO)
In Mexico you can find this delicious grilled corn on the cob at street fairs and carnivals. The corn is dipped in a Mayonaise mixture and sprinkled with cotija cheese. It is messy but so much fun to eat. Just have plenty of napkins on hand.
Provided by Juliann Esquivel @Juliann
Categories Vegetables
Number Of Ingredients 8
Steps:
- Peel corn husks down to the base of each cob. Leaving the husks attached. Remove the silk. Remove 1 long piece of corn husk from each cob to use as a tie. Pull husks from corn; tie with the piece of husk or a string to provide a handle.
- Soak in a large pot or sink filled with water for twenty minutes. Drain (corn should be wet but not dripping when placed on the grill).
- Meanwhile, combine mayonnaise, sour cream, lime juice, and lime zest in a small bowl. Spoon into a very tall wide glass. Combine on a plate the grated cheese and the chile powders spreading on the plate.
- heat the grill. Grill the corn, covered over medium heat or coals 8 to 10 minutesor until tender and beginning to char, turning every two minutes. Cool corn for two minutes after taken off the grill.
- Holding corn by the husks, dip into the mayonnaise mixture; then roll in the cheese mixture. It's so gooood. Enjoy
- A tall wide glass is the perfect container for the mayonnaise dipping sauce. Just make sure it is wide and deep enough to accomodate an ear of corn.
- Above picture is not mine; but I have used to show you what the corn should look like. Will post mine in a few days.
Tips:
- Choose fresh corn: Look for ears with tightly packed, plump kernels and no blemishes. The tassels at the tip should be slightly brown and dry.
- Remove the husks: Peel back the husks and remove the silky strands. Leave about an inch of the husk attached to the base of the corn to help keep the kernels moist during roasting.
- Soak the corn: Soaking the corn in water for 30 minutes to an hour before roasting will help prevent the kernels from drying out. This step is especially important if you're using older corn.
- Season the corn: Brush the corn with olive oil and sprinkle with salt, pepper, and your favorite seasonings. You can also add some chopped herbs, grated cheese, or crumbled bacon.
- Roast the corn: Place the corn on a preheated grill or in a roasting pan in a preheated oven. Roast the corn for 15-20 minutes, or until the kernels are tender and slightly charred.
- Serve the corn: Serve the corn immediately with your favorite toppings. Some popular options include butter, sour cream, salsa, guacamole, and cilantro.
Conclusion:
Roasted corn is a delicious and versatile dish that can be enjoyed as a snack, side dish, or main course. With its smoky flavor and tender, juicy kernels, roasted corn is a surefire crowd-pleaser. So next time you're looking for a quick and easy meal, give roasted corn a try. You won't be disappointed!
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