Ingredients

The following ingredients have 4 Servings
  • 4 cups corn kernels (frozen or kernels from about 5 ears of corn )
  • 3 tablespoons olive oil
  • salt and pepper to taste
  • 1 large jalapeno pepper (top cut off, seeds and veins removed, and diced)
  • 1/4 cup Mayonnaise
  • 1/2 cup Mexican Crema (or sour cream)
  • 1/2 cup Cotija Cheese (crumbled, plus more for garnish)
  • 1 clove garlic (pressed)
  • 1/4 cup cilantro (chopped, plus more for garnish)
  • 1 teaspoon Chile Powder (Ancho or New Mexico Red Chile powder)
  • lime zest (from one half lime)
  • 1 lime (juiced)

Instruction

  • Preheat oven to 400 degrees
  • Place corn in a bowl. Add olive oil and salt and pepper and toss to coat. Line a large sheet pan with parchment paper. Distribute corn on the sheet pan. Cook 30-40 minutes, stirring every 10 minutes. Cook until corn just starts to turn golden. Don't over cook corn or it will become too chewy. Fresh sweet corn browns sooner than frozen.
  • Meanwhile in a large bowl combine the remaining ingredients. Once the corn is roasted and has cooled a bit, add the corn to this bowl and gently stir to combine flavors.
  • Adjust seasoning. Serve warm or at room temperature.
  • Serve with a combination of blue and yellow corn tortilla chips.