Introduction
Remember those lazy Sunday afternoons, the smell of something delicious wafting from the kitchen, and the sheer joy of a perfectly comforting meal? That’s the feeling these Mexican Street Corn Twice Baked Potatoes evoke! They take a beloved classic and give it a vibrant, zesty makeover that’s incredibly easy to whip up. Whether you’re craving a hearty side dish or a satisfying main, these loaded spuds are sure to become a star in your recipe repertoire.
Why You’ll Love This Recipe
- Fast: Even with the baking time, the prep is super quick, making it perfect for busy weeknights.
- Easy: Seriously, if you can bake a potato and mix a few things, you’ve got this!
- Giftable: Imagine bringing these to a potluck – they’re always a hit and transport beautifully.
- Crowd-pleasing: The combination of creamy potato, smoky corn, and zesty lime is a flavor party everyone will enjoy.
Ingredients
- 8 medium Russet potatoes: These are your perfect canvas! They bake up fluffy and hold their shape beautifully.
- 3 ears of corn: Fresh corn brings that irresistible sweet, slightly charred street corn flavor.
- 4 tablespoons olive oil, divided: For roasting those potatoes and getting that lovely char on the corn.
- 2 teaspoons salt, divided: Essential for bringing out all the flavors.
- 2 teaspoons black pepper, divided: A little goes a long way to add that peppery punch.
- 1 cup Mexican crema or sour cream: For that ultra-creamy, dreamy texture.
- 1/2 cup mayonnaise: Adds richness and helps bind everything together.
- 1 1/2 cups shredded Monterey Jack cheese: Melts like a dream and adds a mild, creamy flavor.
- 3/4 cup crumbled cotija cheese: The salty, crumbly star of Mexican street corn – don’t skip this!
- 1 teaspoon garlic powder or granulated garlic: For that savory depth.
- 1 teaspoon chipotle chili powder: Adds a smoky, gentle heat that’s just perfect.
- 1/4 cup fresh chopped cilantro, plus more for garnish: For a burst of fresh, herbaceous flavor.
- 2 limes, zested: The secret weapon for that bright, zesty finish!
- 1 lime, sliced for garnish: Because presentation matters, and a squeeze of fresh lime is always welcome.
How to Make It
Let’s get cooking! It’s so simple, you’ll be amazed at how these delicious potatoes come together.
- Preheat your oven: Get that oven to 400°F (200°C). We want it nice and hot!
- Prep and bake the potatoes: Give your Russet potatoes a good wash. Pierce each one several times with a fork – this lets steam escape, preventing any potato explosions! Rub them all over with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Pop them onto a baking sheet and let them bake for about 50-60 minutes. You’ll know they’re ready when they’re fork-tender.
- Get that corn ready: While the potatoes are doing their thing in the oven, it’s time to prep the corn. Shuck those beautiful ears of corn and carefully cut the kernels right off the cobs.
- Char that corn: Grab a skillet and heat the remaining 3 tablespoons of olive oil over medium-high heat. Toss in your corn kernels. Cook them, stirring every now and then, until they get nicely charred and tender, usually about 5-7 minutes. Season them with the remaining 1 teaspoon of salt and 1 teaspoon of black pepper. Once they’re perfectly charred, remove the skillet from the heat.
- Potato prep time: Once your potatoes are baked and tender, carefully take them out of the oven. Let them cool just enough so you can handle them without burning your fingers. Now, slice each potato in half lengthwise.
- Scoop out the goodness: Gently scoop out the fluffy potato flesh from each half, leaving a thin shell. It’s like creating little edible bowls! Place all that scooped potato flesh into a medium-sized bowl.
- Mix up the magic: To the bowl with the potato flesh, add your Mexican crema (or sour cream for a slight tang), mayonnaise for creaminess, shredded Monterey Jack cheese, the crumbled cotija cheese, garlic powder, chipotle chili powder, chopped cilantro, and the zesty lime zest.
- Mash it all together: Now, get your hands (or a potato masher!) in there and mash everything together until it’s wonderfully combined and creamy. Stir in those delicious charred corn kernels.
- Fill ’em up: Spoon that glorious mixture back into the potato shells. Don’t be shy – pile it high!
- Second bake: Place the filled potato shells back onto your baking sheet.
- Golden and bubbly: Bake them for another 15-20 minutes. You’re looking for them to be heated through and for that cheese on top to be perfectly melted and bubbly.
- Garnish and serve: Once they’re out of the oven, sprinkle with a little extra fresh chopped cilantro and add a lime slice for a pop of color and flavor. Serve immediately and watch them disappear!
Substitutions & Additions
These potatoes are fantastic as is, but they’re also super adaptable! Feel free to play around and make them your own.
- For the corn: If fresh corn isn’t available, frozen corn works in a pinch. Just thaw it first and make sure to get a good char in the skillet.
- For the cheese: Cheddar, a Mexican blend, or even a sharp white cheddar can be swapped in for the Monterey Jack if that’s what you have on hand.
- For the crema/sour cream: If you don’t have Mexican crema, full-fat sour cream is a great substitute. Greek yogurt can also work for a tangier, lighter option.
- Spice it up: Want more heat? Add a pinch of cayenne pepper or a dash of your favorite hot sauce to the potato mixture.
- Add protein: Cooked shredded chicken, seasoned ground beef, or even crumbled bacon can be stirred into the filling for a heartier meal.
- Avocado love: Diced avocado or a dollop of guacamole on top is always a good idea!
Tips for Success
A few little secrets to ensure your Mexican Street Corn Twice Baked Potatoes are absolutely perfect every time!
- Don’t over-scoop: When scooping out the potato flesh, be careful not to scoop too deep or too close to the skin, or your shells might break. Leave a sturdy layer behind.
- Charring is key: For that authentic street corn flavor, don’t be afraid to let the corn get a little bit of char. It adds a depth of flavor you can’t get otherwise.
- Season at each step: Adding salt and pepper to both the potatoes and the corn ensures the flavor is built throughout the dish.
- Prep ahead: You can bake the potatoes, scoop them out, and prepare the filling a day in advance. Store them separately in airtight containers in the refrigerator. When you’re ready to serve, assemble and bake as directed, you might just need a few extra minutes to heat through.
How to Store It
Leftovers are a good thing, especially with these potatoes!
Once cooled, store any leftover filled potato halves in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or a toaster oven at around 350°F (175°C) until heated through and the cheese is melty again. They’re also delicious at room temperature, perfect for packing in a lunchbox!
FAQs
Can I make these vegetarian?
Yes! This recipe is already vegetarian, which is fantastic. Just ensure your ingredients like cotija cheese are indeed vegetarian if that’s a concern for you.
Do I have to use corn?
While corn is a key element of the “street corn” flavor, if you’re not a fan, you could substitute it with finely diced red bell pepper that’s been sautéed until tender, or even some sweet peas.
Can I grill the corn instead?
Absolutely! Grilling the corn adds an even more intense smoky flavor. Grill the shucked corn until tender and lightly charred, then cut off the kernels. It’s a delicious variation!
How can I make these spicier?
For more heat, you can add a finely minced jalapeño (seeds and all if you’re brave!) to the filling, or sprinkle some red pepper flakes on top before serving. The chipotle chili powder already adds a nice warmth, but feel free to boost it!
Mexican Street Corn Twice Baked Potatoes
These Mexican Street Corn Twice Baked Potatoes take a classic comfort food and give it a vibrant, zesty makeover with smoky corn and creamy potato filling. They are easy to make, crowd-pleasing, and perfect as a side dish or a satisfying main course.
Equipment
- Oven Preheat to 400°F (200°C)
- Fork
- Baking Sheet
- Skillet for charring corn
- Medium-sized bowl
- Potato Masher optional
- Airtight container for storage
- Toaster oven for reheating leftovers
Ingredients
Potatoes & Corn
- 8 medium Russet potatoes
- 3 ears corn fresh
Seasoning & Flavor
- 4 tablespoons olive oil divided
- 2 teaspoons salt divided
- 2 teaspoons black pepper divided
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon chipotle chili powder
- 0.25 cup fresh cilantro chopped, plus more for garnish
- 2 limes zested
- 1 lime sliced for garnish
Creamy Filling
- 1 cup Mexican crema or sour cream
- 0.5 cup mayonnaise
- 1.5 cups shredded Monterey Jack cheese
- 0.75 cup crumbled cotija cheese
Instructions
- Preheat your oven to 400°F (200°C).
- Wash the Russet potatoes. Pierce each potato several times with a fork. Rub them with 1 tablespoon of olive oil, 1 teaspoon of salt, and 1 teaspoon of black pepper. Place them on a baking sheet and bake for 50-60 minutes, or until fork-tender.8 medium Russet potatoes
- While the potatoes are baking, shuck the corn and cut the kernels off the cobs.8 medium Russet potatoes
- Heat the remaining 3 tablespoons of olive oil in a skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until nicely charred and tender, about 5-7 minutes. Season with the remaining 1 teaspoon of salt and 1 teaspoon of black pepper. Remove from heat.8 medium Russet potatoes
- Once the potatoes are baked, let them cool slightly. Slice each potato in half lengthwise.8 medium Russet potatoes
- Gently scoop out the potato flesh from each half, leaving a thin shell. Place the scooped potato flesh into a medium-sized bowl.8 medium Russet potatoes
- To the bowl with the potato flesh, add Mexican crema (or sour cream), mayonnaise, shredded Monterey Jack cheese, crumbled cotija cheese, garlic powder, chipotle chili powder, chopped cilantro, and lime zest. Mash everything together until well combined and creamy. Stir in the charred corn kernels.8 medium Russet potatoes
- Spoon the mixture back into the potato shells, piling it high.8 medium Russet potatoes
- Place the filled potato shells back onto the baking sheet.8 medium Russet potatoes
- Bake for another 15-20 minutes, until heated through and the cheese is melted and bubbly.8 medium Russet potatoes
- Garnish with extra fresh cilantro and a lime slice before serving.8 medium Russet potatoes
Notes
These potatoes can be prepped ahead of time. Bake and scoop the potatoes, and prepare the filling a day in advance. Store separately in airtight containers in the refrigerator. Assemble and bake as directed when ready to serve, adding a few extra minutes for heating through.