Grilled Mexican Corn with Chipotle Adobo Sauce
A delightful dish that brings the flavors of Mexican street food right to your kitchen. Juicy corn coated with creamy chipotle mayo, topped with parmesan and spices, creates an irresistible side dish for any gathering.
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.
Notes
Store leftovers in an airtight container in the refrigerator for 2-3 days. Reheat on the grill or in a skillet until warmed through. You can mix in chopped fresh herbs like cilantro or parsley into the mayo for added flavor.