Easy Roasted Mexican Corn on the Cob

5 from 6 votes

Easy Roasted Mexican Corn on the Cob

Quick, healthy and delicious, this Easy Roasted Mexican Corn on the Cob is a real crowd pleaser! Serve as a side with all your Mexican favourites.

Course Side, Side Dish

Cuisine Mexican, Tex-Mex

Prep Time 5

Cook Time 15

Total Time 20

Servings people

Calories 161kcal

Author Eb Gargano

Ingredients

2 teaspoons cumin
2 teaspoons smoked paprika
1 teaspoon chilli flakes
1 teaspoon salt
2 cloves garlic crushed or grated
2 tablespoons olive oil
Juice of 1 lime
4 corn on the cobs cut in half

Metric - US Customary

Instructions

Preheat your oven to 220C / 200C / gas mark 7 / 425F.
Mix together the cumin, paprika, chilli, salt, garlic, olive oil and lime juice in a large bowl.
Add the corn on the cobs and stir to coat thoroughly. (Or, even better, use your hands!)
Place the corn on the cobs on a large non-stick baking tray, ensuring they are well spread out and in a single layer.
Roast in the oven for 15-20 minutes.

Notes

It’s crucial to ensure the cobs are spread out well over the baking sheet - if they are touching each other too much or piled on top of each other they will steam rather than roast!

I have found that if you use a good non-stick baking sheet, the cobs don’t need turning throughout their cooking time, but if you are at all worried do give them a check after 10 minutes and turn them if you think necessary.

Suitable for freezing (before or after cooking, so long as the cobs have not been frozen first prior to cooking.)

Nutrition information is approximate and meant as a guideline only.

Nutrition