Roasted Street Corn

Haley Herridge
by Haley Herridge
4 people
50 min

An easy side dish I make ever year with my sweet Indiana corn. Easy, packed with flavor and a crowd favorite! Using a good mayo and sweet corn makes the difference! Another variation to this one is boiling the corn on the stove and cutting it right off into a bowl and mixing in the ingredients for an easier (less messy) way to eat it! I love both ways. I tried street corn for the first time when I was in Mexico with a college group and I instantly fell in love!What are some of your favorite ways to serve corn?

Recipe details
  • 4  people
  • Prep time: 10 Minutes Cook time: 40 Minutes Total time: 50 min
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  • 4 ears sweet corn in husk
  • 1/4 cup Hellmann's mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1 lime juiced
  • 1 teaspoon paprika
  • 1 teaspoon chili powder
  • 1/2 cup crumbled cotija cheese
  • 1/4 cup fresh cilantro leaves chopped

Preheat your oven to 400 degrees F.
In a bowl combine your mayo, sourcream, onion powder, garlic powder, salt and lime juice; set aside.
Place your 4 ears of corn (still in the husk) directly on the oven rack. I like to put a sheet pan underneath to catch any small pieces that fall off.
Roast the corn for 40 minutes. ( You can also just boil your corn on the stove)
When your corn is done roasting, peel down the husk and tie with a string to hold back the husk. ( I like using the husk for presenation, and as an easy way to hold and eat your corn.)
Drizzle your mayonnaise mixture all over the corn.
Garnish with chili powder, paprika, cotija cheese, and cilantro.
Haley Herridge
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