Baked Potatoes with Corn and Crema Mexicana
Elevate your potato game with these flavor-packed Baked Potatoes with Corn and Crema Mexicana, a stunning fusion of creamy, zesty, and savory goodness. Perfectly baked Russet potatoes are topped with golden sautéed sweet corn, a generous drizzle of tangy Crema Mexicana, and a sprinkle of crumbly Cotija cheese for a true taste of Mexican-inspired comfort. A dash of chili powder, fresh cilantro, and optional green onions add layers of vibrant flavor, while lime wedges on the side provide a refreshing citrus twist. This easy-to-make, gluten-free recipe is ideal for weeknight dinners or as a crowd-pleasing side, offering a hearty dish that’s as visually appealing as it is delicious. Ready in just over an hour, these baked potatoes combine wholesome ingredients with bold flavors to bring a fiesta to your plate!
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Ingredients
- 4 large Russet potatoes
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1.5 cups Sweet corn kernels (frozen or fresh)
- 2 tablespoons Butter
- 1 cup Crema Mexicana
- 0.5 cup Cotija cheese, crumbled
- 2 tablespoons Chopped fresh cilantro
- 0.25 teaspoon Ground chili powder
- 2 tablespoons Sliced green onions (optional)
- 4 pieces Lime wedges (for serving)
Directions
Step 1
Preheat your oven to 400°F (200°C).
Step 2
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
Step 3
Rub each potato with olive oil and season with salt and black pepper. Place the potatoes on a baking sheet lined with parchment paper or aluminum foil.
Step 4
Bake the potatoes in the preheated oven for 50 to 60 minutes, or until they are tender when pierced with a knife or fork.
Step 5
While the potatoes are baking, prepare the corn topping. If using frozen corn, thaw it and pat it dry. Heat the butter in a skillet over medium heat, then add the corn. Sauté for 5-7 minutes until lightly golden, stirring occasionally. Season with a pinch of salt and set aside.
Step 6
Once the potatoes are done baking, remove them from the oven and let them cool slightly for 5 minutes.
Step 7
Using a sharp knife, carefully cut a slit lengthwise across the top of each potato. Gently press the ends toward the center to open up the potato and fluff the insides lightly with a fork.
Step 8
Spoon the sautéed corn evenly over the opened potatoes. Drizzle with Crema Mexicana and sprinkle with crumbled Cotija cheese.
Step 9
Top with chopped cilantro, a dash of chili powder, and green onions if desired.
Step 10
Serve each baked potato with a lime wedge on the side for squeezing over the top. Enjoy while warm!
Nutrition Facts
| Serving size | (1950.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2829.1 |
| Total Fat 136.1g | 0% |
| Saturated Fat 86.3g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 210.8mg | 0% |
| Sodium 3185.9mg | 0% |
| Total Carbohydrate 345.6g | 0% |
| Dietary Fiber 38.8g | 0% |
| Total Sugars 42.2g | |
| Protein 83.5g | 0% |
| Vitamin D 4.5IU | 0% |
| Calcium 1322.1mg | 0% |
| Iron 17.2mg | 0% |
| Potassium 7700.6mg | 0% |
Source of Calories