Baked Chili-Lime Roasted Corn with Cotija and Cilantro

By AislePrompt Editorial · Published 2026-07-09 · Updated 2026-07-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Sweet corn roasted in the oven with a chili-lime seasoning, sprinkled with crumbly Cotija cheese and fresh cilantro for a vibrant side dish. This Mexican-inspired quick recipe (vegetarian), ready in about 35 minutes, pairs fresh corn on the cob, chili powder, lime zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 25 min Serves 4 Mexican cuisine 180 cal/serving

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Ingredients

4 ears, husked fresh corn on the cob
1 tbsp chili powder
1 tsp lime zest
1 tbsp lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup, crumbled Cotija cheese
1/4 cup, chopped fresh cilantro

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Instructions

Step 1: Preheat oven to 425°F. Brush 4 husked ears of fresh corn evenly with 2 tbsp olive oil.
Step 2: In a small bowl, mix 1 tbsp chili powder, 1 tsp lime zest, 1 tbsp lime juice, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Rub the chili-lime mixture all over the corn, coating each ear thoroughly.
Step 4: Place the corn on a baking sheet and roast in the oven for 20-25 minutes, turning halfway, until kernels are tender and lightly charred.
Step 5: Remove from oven and immediately sprinkle with 1/3 cup crumbled Cotija cheese and 1/4 cup chopped fresh cilantro. Serve warm.