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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Recipe Information
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)
Instructions
Preheat your oven to 400°F (200°C).
Scrub the potatoes clean and pat them dry. Pierce each potato several times with a fork to allow steam to escape during baking.
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.
Bake the potatoes in the preheated oven for 50 to 60 minutes, or until they are tender when pierced with a knife or fork.
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.
Once the potatoes are done baking, remove them from the oven and let them cool slightly for 5 minutes.
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.
Spoon the sautéed corn evenly over the opened potatoes. Drizzle with Crema Mexicana and sprinkle with crumbled Cotija cheese.
Top with chopped cilantro, a dash of chili powder, and green onions if desired.
Serve each baked potato with a lime wedge on the side for squeezing over the top. Enjoy while warm!
Nutrition Facts
Calories |
625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.0 g | 37% | |
| Saturated Fat | 18.5 g | 92% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 34 mg | 11% | |
| Sodium | 1014 mg | 44% | |
| Total Carbohydrate | 82.4 g | 30% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 9.0 g | ||
| Protein | 15.5 g | 31% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 216 mg | 17% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1694 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
