Mexican Street Corn Twice Baked Potatoes
Mexican Street Corn Twice Baked Potatoes are a great side dish to so many meals, BBQ’s, potlucks or gatherings. They’re great because they’re vegetarian and filling, thanks to the potatoes. They can be made ahead of time and baked right before serving. I’m a huge fan of potatoes and corn together and I think these are incredible. Add them to your summer cooking bucket list, you won’t regret it.
These are vegetarian but if you’d like to add a bit of protein to them, you can totally add in some cooked crumbled bacon if you’d like. Not necessary, obviously but it would be a nice addition if you decided to.
Mexican Street Corn Twice Baked Potatoes
Mexican Street Corn Twice Baked Potatoes are a cross between Mexican elote and classic twice baked potatoes. Great BBQ sides or appetizers!
Servings: 8
Equipment
- Baking sheet
- Mixing bowls
Ingredients
- 8 medium Russet potatoes
- 3 ears of corn
- 4 tablespoons olive oil divided
- 2 teaspoons Kosher salt divided
- 2 teaspoons black pepper divided
- 1 cup Mexican crema or sour cream
- 1/2 cup mayonnaise
- 1 1/2 cups shredded Monterey Jack
- 3/4 cup crumbled cotija cheese
- 1 teaspoon garlic powder or granulated garlic
- 1 teaspoon chipotle chili powder
- 1/4 cup fresh chopped cilantro plus more for garnish
- 2 limes zested
- 1 lime sliced for garnish
Instructions
- Preheat oven to 425°F.
- Scrub the potatoes under running water, and poke holes all over with a fork. Place on a wire rack, set over a baking sheet. Bake until fork tender, for about 45 minutes to 1 hour. Remove from the oven and let rest until cool enough to handle.
- Husk the corn and place on a baking sheet. Drizzle with 2 tablespoons of olive oil, and sprinkle with salt and pepper. Place under the broiler and roast until charred, turning often. Remove and let cool. Then using a sharp knife, cut the kernels off the cobs and set aside.
- Once the potatoes are cool enough to handle, use a serrated knife to cut each potato in half lengthwise. Scoop out most of the potato, leaving a little bit around the shells. Place the shells on a baking sheet and drizzle with the remaining 2 tablespoons olive oil. Sprinkle with salt and pepper and return to the oven until crispy and lightly golden brown around the edges, about 10 to 15 minutes. Remove from the oven and set aside.
- In a large bowl, mash together the scooped out potato, mayo, crema, 1 cup shredded Monterey Jack, 1/2 cup cotija cheese, garlic powder, and 3/4 teaspoon chili powder until well combined and somewhat smooth. Stir in the corn kernels (saving about 1/4 cup for topping), chopped cilantro and lime zest.
- Divide the filling evenly among the crispy potato shells and sprinkle with the remaining shredded Monterey Jack cheese. Return to the oven once more and bake until the potatoes are warmed through and the cheese on top has melted, about 10 to 12 minutes. Remove from the oven and let cool slightly. Top each with the reserved corn kernels, crumbled cotija, fresh cilantro and chili powder. Serve the potatoes warm with lime wedges. Enjoy!
