Sheet Pan Corn with Zesty Lime & Feta

Enjoy this version of Mexican street corn at your next summer soiree. Sheet pan cooking is easy, and also saves space on the grill, but if you’d rather grill the cobs go ahead. The key is the sauce, a thick mayo and feta mixture seasoned with chili flakes and lime zest. Make sure it goes on while the corn is still warm, so it seeps into all the little crevices.

Sheet Pan Corn with Zesty Lime & Feta

Prep Time 10 minutes
Cook Time 12 minutes
Enjoy this version of Mexican street corn at your next summer soiree. Sheet pan cooking is easy, and also saves space on the grill, but if you'd rather grill the cobs go ahead. The key is the sauce, a thick mayo and feta mixture seasoned with chili flakes and lime zest. Make sure it goes on while the corn is still warm, so it seeps into all the little crevices.
5 from 1 vote
Course Side Dish
Servings 6

Ingredients
 

  • 6 ears fresh corn, shucked
  • ¼ cup mayonnaise
  • ½ cup crumbled feta cheese
  • 1 lime
  • ½ teaspoon chili powder
  • ½ teaspoon kosher salt
  • freshly cracked black pepper

Instructions
 

  • Preheat your oven to 400 F. Place the corn on a baking sheet and roast in the oven, turning once, for 8 minutes. At the end of cooking, turn on the broiler (making sure the corn is about 10 inches from the heat), in order to get some color on the corn. Watch it closely so it doesn’t burn, and turn a few times for even cooking.
  • In a small bowl, combine the mayo, lime zest, feta, chili powder, salt and some black pepper.
  • As soon as the corn comes out, spread the mixture on and around the cob. Serve warm with lime wedges.

Notes

  • For a little more heat, use chipotle chili powder.
  • The spread can be made ahead of time and refrigerated.
Tried this recipe?Let us know how it was!

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