roast corn mole
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Side Dish

Roasted Corn con Mole

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I will start by saying that this is probably not a true Mole sauce. It is definitely strongly inspired with warm Mexican spices and the essential dark chocolate. Mole sauces are really interesting but definitely a little intimidating. In general, I am a little nervous to try very authentic, traditional foods. More often than not there is a subtlety to the technique or the recipe that recipes sometimes just don’t capture. So I stuck to the inspiration.

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Corn is easily one of my favorite spring-summer side dishes. Its versatile, fun, and a great way to introduce children to cooking. I always remember growing up and shucking corn in the summer. Last summer, I even got my little brother involved and he was having a blast.

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For this recipe, it was still just a little too cold to use our apartment complex’s outdoor grills. So, I tried a new technique: oven roasting. I started with it in the husk to trap some moisture. I then husked it and added some butter with spices to finish it off.

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I then shaved the corn off to turn it into effectively a warm salsa. I sauted up some onion to start, added the corn with some chipotle pepper for kick. I finished it off with the dry spices, tequila/water, and dark chocolate. Top that with some queso blanco and cilantro, you have the perfect stand alone side for a Mexican inspired roast chicken (my recipe coming soon) or as a warm salsa on tacos!

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Roasted Corn con Mole

The perfect side or topping for your Mexican-inspired menu this summer.
Prep Time5 mins
Cook Time40 mins
Total Time45 mins
Course: Salad, Side Dish
Cuisine: Mexican
Keyword: chipotle, chocolate, corn, mexican, mole, salsa, side, southwest, spice, texmex


  • 3 Ears Corn husk on
  • 1/4 Yellow Onion finely diced
  • 2 Canned Chipotle Peppers finely diced
  • 1/2 Lime Sliced
  • 2 Garlic Cloves finely diced
  • 2 Oz Tequila
  • 2 Oz Water
  • 3 Tbs Dark Chocolate chopped
  • 1 Tsp Cumin
  • 1/2 Tsp Ground Coriander
  • 1/2 Tsp Paprika
  • 1/2 Tsp Ancho Powder
  • 1/2 Tsp Oregano
  • 1/4 Tsp Garlic Powder
  • 1/4 Tsp Onion Powder
  • 2 Tbs Butter


  • Preheat the oven to 400F.
  • Roast the corn, husk on for 20 minutes.
  • Mix the dry spices (not the chocolate though).
  • Pull the corn, remove the husk. Lightly coat in the butter and lightly powder with some of the spice mix (do not use it all). Roast for another 10 minutes.
  • Remove the corn and cut the kernels from the cob.
  • In a skillet over medium heat, heat a little olive oil and saute the onion for 3-4 minutes.
  • Add the corn and saute for another 2-3 minutes.
  • Add the garlic and lime, cook for another minute.
  • Add the dry spices, chocolate, chipotle, and liquids, stirring to combine.
  • Reduce heat to medium-low and allow the sauce to thicken and reduce.
  • Top with some queso blanco and cilantro to serve.

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