Baked Mexican Corn on the Cob

Want corn on the cob, but are craving something a little different? Try some baked Mexican corn on the cob. Your party guests (and your tastebuds) will thank you!

Summer is slowly, but surely, creeping upon us.

I know this because the summer vegetables have been creeping their way to the front of the grocery store! I mean, I would know this, being a food blogger and needing to go to the grocery store 4-6 times a week. Yep, I’m a regular. Well, a regular to three different grocery stores. 

I like grocery shopping, okay?! Don’t judge me…

That, and farmer’s markets are coming soon! I love farmer’s markets so much. What do you expect from someone who likes to grocery shop?

But one of those items I’ve been seeing more of is corn on the cob.

Ah yes, that savory but sweet taste of summer. One of the things l like about corn is that as summer continues, the price of corn goes down. This is great news when you are cooking for a crowd or cooking on a budget!

But I think the best thing about corn is its versatility. You can boil it, grill it, cut it off the cob and fry it… I have seen ways of even microwaving corn! I have tried it in the past and it works for the most part. It was definitely a lazy bachelorette thing to do.

One of my favorite ways to make corn is in the oven! But today, we’re going to mix things up a little from your standard baked corn…

 

Yes, we are making baked Mexican corn on the cob.

We’re going to bake these cobs in butter and spices. The buttery sauce just gets in every little crevasse and oh… it is good. Baked corn on the cob is a great recipe to make in bulk for parties. And for a little extra work it takes, it is worth it to wow your guests.

And Mexican corn on the cob is just so delicious!

I tried a few different baked corn recipes for this post, but the Mexican corn on the cob took the cake. Corn already works in Mexican food culture, so why not smother the corn in butter and taco seasoning??

A couple of tips before I give you the recipe:

One, I made this recipe with 4 ears of corn because I felt that would be the easiest amount to either divide (in case of dinner for two) or multiply for a crowd (in case of dinners for 8 or 12). 

Two, don’t let the time fool you. All you have to do is cover your ears in spiced-up butter and stick them in the oven! I mean, you have to pull them out of the oven eventually. Don’t let your food burn! 😉

Three, this trick is totally optional. But if you strip the corn off the cob, sprinkle a little mexi-blend cheese on it and heat it up, it becomes 100% delicious comfort food.

What is your favorite way to eat corn?? Let me know in the comments down below!

Cheers dears!

Gem

Baked Mexican Corn on the Cob

An easily divided or multiplied recipe for an American classic with a taco twist– baked Mexican corn on the cob!

Yields: 4 servings

  • 4 ears corn, shucked and rinsed
  • 4 Tbsp. softened salted butter
  • 1 Tbsp + 1 tsp. taco seasoning
  • 1/2 tsp. salt

Preheat oven to 425⁰F. Line an 11"x17" pan with aluminum foil.

Mix together butter, taco seasoning and salt. Using a basting brush or the back of a spoon, baste the ears of corn until they are completely covered.

Cover pan with aluminum foil. Place in oven for 30 minutes, or until corn is tender to the touch.

Allow to cool slightly before serving.

  • Preparation time: 15 minutes
  • Cook time: 30 minutes
  • Total time: 45 minutes

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