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5
from 1 vote
Mexican Street Corn Loaded Baked Potato
If you love the robust flavors that is Mexican Street Corn, you are going to fall in love with all the flavors of this
Mexican Street Corn Baked Potato
!
Prep Time
10
minutes
mins
Cook Time
15
minutes
mins
Total Time
25
minutes
mins
Course:
Side Dish
Cuisine:
American
Keyword:
baked oatmeal, corn, easy baker, mexican, street, sweet potato
Servings:
6
people
Ingredients
4-6
The Produce Moms + Wada Farms Easy Baker Potatoes
4
ears corn husks and silk removed
1
tbsp
mayonnaise
2
tbsp
butter
1
jalapeno seeded and finely chopped
1/4
red bell pepper seeded and finely diced
1/2
small red onion finely diced
1
lime juice only
1/4
cup
cilantro chopped
1/2
tsp
chili powder
1/4
tsp
smoked paprika
cojita cheese to taste
Instructions
Whatever method you are using to cook the corn on the cob, coat the corn with the butter and mayo.
Next, place The Produce Moms + Wada Farms Easy Baker potatoes in the microwave for 6-8 minutes, until fork tender.
Once the corn has heated through and golden brown, using a sharp knife or a kernel cutter remove the corn from the cob into a medium size bowl.
Place the remaining ingredients (with the exception of the cojita cheese) in the same bowl as the corn and stir until combined.
Carefully remove the wrapper from the Easy Baker Potato and top with the Mexican Street Corn and cojita cheese.
Video
Notes
You can add a little butter to the potato before topping it with the street corn.
Nutrition
Calories:
190
kcal
|
Carbohydrates:
39
g
|
Protein:
5
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
1
g
|
Cholesterol:
2
mg
|
Sodium:
40
mg
|
Potassium:
805
mg
|
Fiber:
3
g
|
Sugar:
6
g
|
Vitamin A:
442
IU
|
Vitamin C:
24
mg
|
Calcium:
30
mg
|
Iron:
2
mg