This sheet pan version features jalapeño and red bell pepper for extra flavor
Did someone say “fresh sweet corn”? It’s in season around here, so let’s enjoy it to the max!
No need to wrestle with a slippery cob, though. For this dish, we cut off the kernels and roast them, then add a lively mayo- and cheese-based dressing.
In Mexico, the dish is known as esquites, and it’s very popular. Once you taste it, you’ll know why.