Mexican Street Corn Carrots
Ingredients
- 2 tablespoons olive oil
- ½ teaspoon smoked paprika
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- ½ teaspoon garlic powder
- 1 lb. baby carrots
- Kosher salt and freshly cracked black pepper
- ¼ cup mayonnaise
- ¼ cup plain Greek yogurt
- 2 tablespoons lime juice
- ½ teaspoon chili powder
- ½ teaspoon salt
- ½ cup crumbled cotija cheese
- 2 teaspoons cilantro, chopped
Instructions
Prepare the Carrots
Preheat your oven to 425°F (218°C) and line a large baking sheet with parchment paper. In a large bowl, whisk together the olive oil, smoked paprika, ground cumin, chili powder, and garlic powder. Season with Kosher salt and freshly cracked black pepper. Add the carrots to the bowl and toss gently to coat them evenly.
Roast the Carrots
Arrange the seasoned carrots in a single layer on the lined baking sheet. Roast the carrots in the preheated oven for 20-25 minutes, or until they are tender and caramelized. Toss halfway through for even roasting.
Prepare the Topping
In a bowl, mix the mayonnaise, Greek yogurt, lime juice, chili powder and salt.
Serve
Remove roasted carrots from the oven and transfer to a serving dish. Drizzle with topping and crumbled cotija cheese. Garnish with cilantro.
