Grilled Mexican Corn with Smoked Chili Adobo Mayo
Charred ears of corn brushed with a smoky smoked chili adobo mayo and rolled in Parmesan.
Equipment
- Grill or skillet
- Small food processor
- Pastry brush
- Large pot
Ingredients
Main Ingredients
- 1 ½ tbsp smoked chili in adobo sauce about 1 smoked chili plus sauce, for the sauce
- ¼ cup mayonnaise for the sauce
- ¼ cup sour cream for the sauce
- 1 tbsp fresh lime juice for the sauce
- ½ tsp dried oregano for the sauce
- ¼ tsp black pepper for the sauce
- 4 ears fresh corn husked
- ½ cup grated Parmesan cheese for rolling
- ¼ tsp ancho chili powder or smoked paprika, for finishing
- 1 lime cut into wedges, for serving
Instructions
Cooking
- Blend. Puree the smoked chili, mayonnaise, sour cream, lime juice, oregano, and pepper until smooth.
- Cook the corn. Grill over high heat for about 8 minutes until charred, or boil for 10 minutes, dry well, and char in a hot skillet.
- Cool. Let the ears cool for a few minutes.
- Coat. Brush each ear with the sauce and roll in the Parmesan.
- Finish. Dust with ancho chili powder and serve with lime wedges.
Notes
Substitutions: Cotija can replace the Parmesan, and smoked paprika can replace the ancho chili powder.
Tips: Steam dry boiled corn before searing for better char, and remove the smoked chili seeds for less heat.
Storage: Refrigerate leftover corn for 2 to 3 days and keep extra sauce in a separate container.