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CuisineNorth AmericanMexicanMealUnder 1 HourUnder 45 MinutesOne-Pot or PanCast Iron PanSummerWeeknightBBQBakingSidesLunchDinnerAppetizers4th of JulyUnder 30 MinutesEasyVegetarianGluten-FreeComfort Food

Copycat Chili’s Roasted Street Corn

featured in Can I Make Chili's Baby Back Ribs Faster Than Delivery?

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.

Katie Aubin & Kelly Paige
Tasty Team
December 29, 2020
98% would make again
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

20 minutes

20 min

Copycat Chili’s Roasted Street Corn
Total Time

30 minutes

30 min

Prep Time

5 minutes

5 min

Cook Time

20 minutes

20 min

Ingredients

for 1 serving

  • 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

Estimated values based on one serving size.

Preparation

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