The charred exterior is the key to Chili’s roasted street corn. Without a grill, Katie made do by roasting the corn in the oven, which produced comparable results. Then she slathered the corn with sweet, spicy mayo, and garnished it with Cotija cheese and cilantro. In this article I’ve shared the Popular Chili’s Street Corn Recipe with full details that you’ll love greatly, I’m sure.
What is Chili’s Brand?
Chili’s Grill & Bar is an American casual restaurant chain. Larry Lavine established the business in Texas in 1975, and Brinker International now owns and runs it.
In 1975, the first Chili’s restaurant opened its doors in a former post office on Greenville Avenue in Dallas, Texas’s Vickery Meadows neighborhood. The first Chili’s located on Greenville Avenue moved to a new location on the same site in 1981 and then relocated to the same location in 2007.
Lavine’s idea was to establish an intimate, complete-service restaurant eatery with a menu of different hamburgers at an affordable cost. The business was successful and by the early 1980s, there had been 28 Chili’s restaurants in the area, all with the same Southwest design.
Lavine sold the business to a former member of the Bennigan’s-owning Pillsbury restaurant group Norman E. Brinker in 1983.
Chili’s Grill & Bar has numerous dishes available on its menu. One of the nicest foods they have is street corn. I’ve provided the Chili’s Street Corn Recipe below, with all the information you’ll adore.
Chili’s Street Corn Recipe
Follow this Chili’s Street Corn Recipe ingredients and directions and make a perfect Street Corn like Chili’s Grill & Bar Restaurant.
Preparation Time: 8 Minutes Cook Time: 22 Minutes Total Time: 30 Minutes
Type: Side Dish Cuisine: American Yield: 3 Serving
Keyword: Chili’s Street Corn Recipe
Equipment & Tools
- Mixing Bowl
- Cast Iron Skillet
- Measuring Spoon
- 3 ears of corn, husked
- Kosher salt, to taste
- 3 tablespoon olive oil
- 3 tablespoon Hellmann’s Mayonnaise, Recommended
- 3 tablespoon sour cream
- 3 teaspoon fresh lime juice
- 3/4 teaspoon chili powder
- 3 tablespoons fresh cilantro
- 3 tablespoon grated Los Altos Cotija Cheese, Recommended
- 1/3 teaspoon chili powder for garnish
Preheat the oven up to 425degF (220degC).
Place the corns in the skillet of medium-size cast iron. season with salt and drizzle with olive oil.
Roast for 18 to 22 minutes, or until the outside is browned and the inside is soft.
Combine the mayonnaise, sour cream, lime juice, chili powder, and salt in a small bowl and mix well.
Remove the corn from the oven, and give it some time to cool.
Apply the mayonnaise mix, and then sprinkle with Cotija as well as cilantro and an additional 1/4 teaspoon chili powder.
Enjoy your Street Corn Like Chili’s Grill & Bar Restaurant!
Our Other Delicious Recipe:
Amount per serving And % Daily Values
Serving: 3 Calories: 391 | Total Fat 27.4g – 35% | Saturated Fat 7.1g – 36% | Cholesterol 24mg – 8% | Sodium 407mg – 18% | Total Carbohydrate 34.7g – 13% | Dietary Fiber 4.5g – 16% | Total Sugars 6.3g | Protein 9.2g | Vitamin D 0mcg – 0% | Calcium 121g – 9% | Iron 4mg – 23% | Potassium 469mg – 10%
The Percent Daily Value (DV) of a nutrient in a food serving indicates how much it contributes to a daily diet. The standard nutrition advice is 2,000 calories per day.
Chili’s Street Corn Recipe is an unmissable recipe that you must try. This Chili’s Street Corn can be described as delicious, easy-to-make food that’s great for an appetizer. The street corn satisfies the hunger of food lovers all over the United States with every bite. They will always have great flavor. The food from this recipe is delicious on its own. It’s one of the foods that require no time or work to prepare.
We are constantly looking for new and creative methods to inform you about the amazing cuisine we serve. Just gather the ingredients and make the delicious corn street similar to Chili’s Grill and Bar for your family members with no trouble. I hope you enjoyed Chili’s Corn Street Recipe. If you have any feedback on this article, please post it in the comments section.