Spicy Mexican corn in the oven
2 servings
30 minutes
Spicy Mexican corn is a true celebration of flavors. The roots of this dish trace back to the street food traditions of Mexico, where aromatic corn covered in spicy sauce and sprinkled with cheese is a beloved treat. Baked in the oven, it takes on a rich and deep flavor. Creamy butter, spicy chili, fresh lime, and smoked paprika create a unique spice combination that enhances the sweetness of the corn. The finishing touch is parmesan, adding texture and extra richness. This dish makes for a delicious snack at picnics or an original side to main Mexican dishes.
1
Prepare the ingredients.
2
Pour the mayonnaise into a deep bowl.
- Mayonnaise: 3 tablespoons
3
Add butter.
- Butter: 1 tablespoon
4
Cut the lime in half.
- Lime: 0.5 piece
5
Squeeze the juice from half a lime.
- Lime: 0.5 piece
6
Add chili sauce.
- Chili sauce: 1 teaspoon
7
Add dried garlic.
- Garlic powder: pinch
8
Then add paprika.
- Smoked paprika (pimenton): 0.5 teaspoon
9
Mix everything thoroughly.
10
Place the corn on the foil.
- Fresh corn: 2 pieces
11
Grease with sauce on all sides.
- Mayonnaise: 3 tablespoons
- Butter: 1 tablespoon
- Chili sauce: 1 teaspoon
- Garlic powder: pinch
- Smoked paprika (pimenton): 0.5 teaspoon
12
Wrap in foil like a candy.
13
Send to a preheated oven at 230 degrees for 20 minutes.
14
Grate the cheese on a fine grater.
- Parmesan (Parmigiano Reggiano): 40 g
15
Add black ground pepper.
- Ground black pepper: pinch
16
Then add salt.
- Salt: to taste
17
Add paprika.
- Smoked paprika (pimenton): 0.5 teaspoon
18
Mix the cheese with spices.
- Parmesan (Parmigiano Reggiano): 40 g
- Ground black pepper: pinch
- Salt: to taste
- Smoked paprika (pimenton): 0.5 teaspoon
19
Let the corn rest outside the oven for about 5 minutes.
20
Season with cheese and spices before serving.
- Parmesan (Parmigiano Reggiano): 40 g
- Ground black pepper: pinch
- Salt: to taste
- Smoked paprika (pimenton): 0.5 teaspoon
