We’ve put a fun spin on a yummy Mexican favorite with our Roasted Summer Corn. Try this recipe to make your next summer BBQ Twice as Good!

Yield: 4 Servings Cooking Time: 15 Minutes Difficulty: Easy


  1. Preheat oven to 375°F.
  2. Lay the corn on a baking sheet.
  3. Combine the olive oil, chili powder, and lime juice. Use a pastry brush to brush all of the corn with the seasoned oil. Sprinkle each corn with salt and pepper and bake in preheated oven for 10 minutes.
  4. Place a few dollops of the crema over each corn and top with crumbled queso fresco. Serve with lime wedges.


Mixing Bowl
Pastry Brush


  • 4 ears Corn
  • 2 tablespoons Olive Oil
  • 1 teaspoon Chili Powder
  • 1 Lime, juiced
  • salt and pepper
  • ½ cup Crema or Sour Cream
  • ¼ cup Queso Fresco or Feta, crumbled
  • Lime Wedges