Roasted Corn with Cheese
by Val CucineRoasted Corn with Cheese
Rated 5 stars by 1 users
Category
Vegetable
Servings
4
Calories
300
Mexican street corn is a staple of summer and it's easy to make at home! Top char-grilled corn on the cob with a tangy, creamy sauce, sprinkle with crumbled cheese and dive in. Make this for your next backyard cook-out!
Ingredients
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4 ears corn on the cob, husks & whiskers removed
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2 tablespoons butter, melted
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Kosher salt, to taste
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Black pepper, to taste
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1/3 cup (80 ml) Mexican cream or sour cream
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¼ cup (60 ml) mayonnaise (home-made preferred)
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½ cup (75 g) finely crumbled Cotija cheese (or Parmesan or Feta)
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½ teaspoon smoked paprika
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½ teaspoon chili powder (optional)
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½ teaspoon garlic powder (optional)
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¼ cup finely chopped Italian parsley, plus more for garnish
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¼ teaspoon kosher salt, or to taste
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Coarsely grind black pepper, to taste
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1 lime, cut into wedges
CHEESE MIXTURE
Directions
Preheat the air fryer @ “ROAST” to 400F/200C with “CONVECTION” function; spray the wire basket with cooking oil spray.
If your ears of corn are too long for the wire basket in the air fryer, you can simply snap the corn in half to fit the basket.
Coat the corn with the melted butter, and then season with salt and pepper.
Cook the corn for 5-6 minutes; make sure you turn the corn over half way through the cooking process. Cooking time will depend on the size of your corn and the size of the air fryer you have. Make sure you will have enough space between the corn pieces and not crowd them so the hot air will not be able to circulate between them.
While the corn is cooking, you can make the cheese mix by placing the sour cream, mayonnaise, the cheese(s), smoked paprika, garlic powder, chili, Italian parsley in a bowl and combine.
When the corn pieces are cooked, you can spread this cheese mixture on the corn; or place this cheese mix on a plate and roll the corn on the sauce.
Sprinkle now the salt, black pepper, extra cheese, chili powder if you like it spicy and a little Italian parsley over top. Normally, it is cilantro that’s used instead of Italian parsley, you can substitute if you like.
This recipe is an easy way to provide a tasty solution to a wonderful summer vegetable!
Nutrition
Calories 300, Protein 5.2 grams, Carbs 18.2 grams, Fat 24.7 grams, Cholesterol 9.6 milligrams, Sodium 306.2 milligrams