Copycat Chili’s Roasted Street Corn

Copycat Chili’s Roasted Street Corn

4.9(33)

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.

Cook Time
20 minutes
Total Time
30 minutes
Yield
1 serving

Ingredients

  • 1 ear corn, husked
  • 1 tablespoon olive oil
  • kosher salt, to taste
  • 1 tablespoon sour cream
  • 1 tablespoon mayonnaise
  • 1 teaspoon fresh lime juice
  • ¼ teaspoon chili powder, plus more for garnish
  • 1 tablespoon grated Cotija cheese
  • 1 tablespoon fresh cilantro

Nutrition Info

  • Calories 422
  • Fat 31g
  • Carbs 33g
  • Fiber 3g
  • Sugar 7g
  • Protein 7g

How to Make It

1. Step
Preheat the oven to 425°F (220°C).
2. Step
Add the corn to a medium cast iron skillet. Drizzle with the olive oil and season with salt.
3. Step
Roast for 15–20 minutes, until charred on the outside and tender on the inside.
4. Step
In a small bowl, mix together the sour cream, mayonnaise, lime juice, salt, and chili powder.
5. Step
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.
6. Step
Enjoy!

Tags

VegetarianUnder 1 HourUnder 45 MinutesUnder 30 MinutesWeeknightOven MittsEasyMeasuring SpoonsBBQFourth of JulyOvenBakeMixing BowlSides

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