Description
A vibrant and satisfying bowl with roasted corn, crispy potatoes, creamy sauce, and bold spices, inspired by classic street corn flavors.
Ingredients
Scale
- 3 cups corn kernels
- 2 cups diced potatoes
- 2 whole jalapeños, sliced
- 1/2 cup cotija cheese, crumbled
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 limes, cut into wedges
- 1 teaspoon chili powder
- 2 garlic cloves, minced
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 425°F.
- In a bowl, toss diced potatoes with olive oil, salt, black pepper, and half of the chili powder.
- Spread the potatoes evenly on a sheet pan.
- Roast for 15 minutes, then add corn kernels and sliced jalapeños, mixing gently.
- Return to the oven and roast for another 15 minutes until everything is golden and slightly charred.
- In a small bowl, mix mayonnaise, sour cream, minced garlic, lime juice, and remaining chili powder.
- Drizzle the sauce over the roasted mixture and top with crumbled cotija cheese.
- Serve warm with extra lime wedges.
Notes
- For extra crispiness, avoid overcrowding the pan.
- Adjust spice level by removing jalapeño seeds or reducing chili powder.
- Use fresh lime juice for the best flavor.
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 6g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 7g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 25mg
Keywords: sheet pan corn bowl, street corn bowl, roasted corn recipe, easy dinner bowl, mexican inspired bowl