Grilled Mexican Corn with Chipotle Adobo Sauce is a delightful dish that brings the flavors of Mexican street food right to your kitchen. This recipe is simple, yet packed with flavor, making it a favorite among family and friends. The combination of juicy corn, creamy chipotle mayo, and all the toppings creates an irresistible side dish that you can serve at any gathering.
Why Make This Recipe
Making Grilled Mexican Corn at home allows you to enjoy a restaurant-quality dish without leaving your house. The recipe is easy to follow, and you can customize it to suit your taste. Plus, it’s a great way to use fresh corn, especially during the summer months when it’s in season. The smoky chipotle adobo sauce adds a kick that will impress everyone at your table!
How to Make Grilled Mexican Corn with Chipotle Adobo Sauce
Ingredients
- 1 1/2 tbsp chipotle in adobo sauce (1 chipotle + sauce totaling 1 1/2 tbsp) (Note 4)
- 1/4 cup whole egg mayonnaise (Note 1)
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp dried oregano flakes
- 1/4 tsp salt
- Black pepper
- 4 to 6 corn on the cob
- 1/2 cup freshly grated parmesan cheese (Note 2)
- 1/4 tsp ancho chili powder, chipotle powder or smoky paprika
- Lime wedges, for serving
Directions
- Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
- BBQ Method: Heat the grill side on high. Grill the corn for around 8 minutes, or until it’s charred all over and cooked through.
- Stovetop Method: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in a colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook until nicely charred all over.
- Allow the corn to cool slightly.
- Place the parmesan in a shallow dish.
- Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
- Roll the corn in the parmesan cheese.
- Sprinkle with a pinch of ancho chili powder and serve with lime wedges on the side.
How to Serve Grilled Mexican Corn with Chipotle Adobo Sauce
Serve your Grilled Mexican Corn warm, topped with lime wedges for an extra burst of flavor. This dish pairs wonderfully with grilled meats, tacos, or as part of a festive barbecue spread.
How to Store Grilled Mexican Corn with Chipotle Adobo Sauce
If you have leftovers, store the corn in an airtight container in the refrigerator. It will stay fresh for 2-3 days. To enjoy again, you can reheat it on the grill or in a skillet until warmed through.
Tips to Make Grilled Mexican Corn with Chipotle Adobo Sauce
- Use fresh corn on the cob for the best flavor. Look for corn with bright green husks and plump kernels.
- Adjust the amount of chipotle in the mayo according to your spice preference.
- For added flavor, feel free to mix in some chopped fresh herbs like cilantro or parsley into the mayo.
Variation
You can try different toppings such as crumbled feta or cotija cheese for a unique twist. For a cheesy and spicy kick, you can also add a sprinkle of jalapeños on top.
FAQs
Q: Can I use frozen corn for this recipe?
A: While fresh corn is best, you can use frozen corn. Just ensure it’s thawed and drained before grilling or cooking.
Q: Is it possible to make the Chipotle Adobo Mayo ahead of time?
A: Yes! You can prepare the mayo a day in advance and store it in the refrigerator until you are ready to use it.
Q: What other sides can I serve this corn with?
A: Grilled Mexican Corn pairs well with beans, rice, or a fresh salad. It’s also great with other grilled dishes like chicken or steak.
With this recipe, you can recreate the wonderful flavors of a Mexican restaurant in the comfort of your home. Enjoy your Grilled Mexican Corn!
Grilled Mexican Corn with Chipotle Adobo Sauce
Ingredients
Chipotle Adobo Mayo
- 1.5 tbsp chipotle in adobo sauce (1 chipotle + sauce totaling 1 1/2 tbsp) Adjust according to spice preference.
- ¼ cup whole egg mayonnaise
- ¼ cup sour cream
- 1 tbsp lime juice
- ½ tsp dried oregano flakes
- ¼ tsp salt
- Black pepper To taste.
Main Ingredients
- 4 to 6 pieces corn on the cob Use fresh corn for best flavor.
- ½ cup freshly grated parmesan cheese
- ¼ tsp ancho chili powder, chipotle powder or smoky paprika
- Lime wedges For serving.
Instructions
Prepare Chipotle Adobo Mayo
- Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth.
Cook the Corn
- BBQ Method: Heat the grill side on high. Grill the corn for around 8 minutes, or until it’s charred all over and cooked through.
- Stovetop Method: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in a colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook until nicely charred all over.
Assemble the Dish
- Allow the corn to cool slightly.
- Place the parmesan in a shallow dish.
- Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
- Roll the corn in the parmesan cheese.
- Sprinkle with a pinch of ancho chili powder and serve with lime wedges on the side.
