If you’ve ever sunk your teeth into a smoky ear of elote from a roadside cart—or from the legendary Mexicano Restaurant—you know just how life-changing Grilled Mexican Corn with Chipotle Adobo Sauce can be! This fresh and zesty street corn gets a punchy, creamy twist from smoky chipotle, tangy lime, and a snowy coating of parmesan. Trust me, after one bite, you’ll be making this irresistibly messy, flavor-loaded corn at every chance you get.
Why You’ll Love This Recipe
- Restaurant-Quality at Home: Inspired by Mexicano Restaurant’s iconic corn, this recipe packs all the bold Mexican flavors you crave—no reservation necessary.
- Fast, Foolproof, & Flexible: You’ll go from kitchen to table in 20 minutes, and it’s shockingly easy to grill—plus, it works whether you’re using a BBQ or stovetop.
- Seriously Addictive Sauce: The Chipotle Adobo Mayo blends smoky heat, creamy tang, and herby magic to transform sweet corn into absolute corn-on-the-cob royalty.
- Endlessly Customizable: Make it vegan, dial up (or down) the spice, or swap cheeses—this Grilled Mexican Corn with Chipotle Adobo Sauce invites you to make it your own.
Ingredients You’ll Need
The beauty of Grilled Mexican Corn with Chipotle Adobo Sauce is that it only takes a handful of everyday ingredients, and each one plays a superstar role. From the sweet crunch of fresh corn to the zesty, smoky punch of the sauce, there’s nothing extra—just wildly complementary flavors and colors.
- Corn on the cob (4–6 ears): Aim for the freshest corn you can find for maximum sweetness—white or yellow both shine when charred.
- Chipotle in adobo sauce (1 1/2 tbsp): This canned Mexican staple brings smoky, spicy depth to the mayo. Use whole chipotle plus sauce for best results.
- Whole egg mayonnaise (1/4 cup): The creaminess balances the spice and ensures a luscious, clingy sauce. Japanese Kewpie mayo is a delicious sub!
- Sour cream (1/4 cup): Adds cooling tang and makes the chipotle mayo extra velvety.
- Lime juice (1 tbsp): That citrusy zing is what wakes up all the flavors—don’t skip it.
- Dried oregano flakes (1/2 tsp): Brings a subtle herbal note that echoes true Mexican street corn.
- Salt & black pepper: Just enough to make those flavors pop. Tweak to your taste!
- Freshly grated parmesan cheese (1/2 cup): This is the gluey, umami-rich shower that clings to every saucy inch of corn. Grate it yourself for best results.
- Ancho chili powder, chipotle powder, or smoked paprika (1/4 tsp): Just a little sprinkle brings smoky color and a tiny kick as a finishing touch.
- Lime wedges: Ready to squeeze over each ear, adding that vibrant final note of acidity.
Variations
This Grilled Mexican Corn with Chipotle Adobo Sauce is wonderfully versatile, so don’t be afraid to get creative! Small changes make it easy to suit any palate, pantry, or dietary need—there’s a twist for every craving.
- Cheese Swap: Try crumbly cotija, queso fresco, or even feta for a more traditional Mexican vibe, or use vegan parmesan for a dairy-free version.
- Vegan Makeover: Substitute plant-based mayo and sour cream—the chipotle flavor shines just as brightly without the dairy.
- Fire Up the Spice: Add extra chipotle, a splash of hot sauce, or more chili powder for a bold, tongue-tingling kick.
- Add Freshness: Scatter chopped cilantro or green onions over the finished corn, or add a few pickled jalapeños for zing.
How to Make Grilled Mexican Corn with Chipotle Adobo Sauce
Step 1: Blend the Chipotle Adobo Mayo
Start by placing the chipotle in adobo, whole egg mayo, sour cream, lime juice, oregano, salt, and black pepper into a small food processor or blender. Blitz until you’ve got a silky, faintly flecked sauce—it’s okay if tiny chipotle bits remain! If you don’t have a small processor, prepare the chipotle into a fine paste with a mortar and pestle, then mix everything by hand.
Step 2: Grill or Char the Corn
If you’re grilling, preheat the BBQ to high. Toss your corn (shucked and scrubbed) on the hot grate, turning every couple minutes till it’s blistered and cooked—about 8 minutes. If stovetop is your jam, boil the corn for 10 minutes, then drain. Next, heat a splash of oil in a skillet over high and add the corn, rotating till all sides are golden and charred in spots. The goal: juicy kernels with a little crispy edge!
Step 3: Coat with Chipotle Adobo Mayo
Once your corn is cool enough to handle (but still warm), set out a shallow dish with your freshly grated parmesan. Generously brush each cob with the chipotle adobo sauce, getting into all the nooks. Be as generous as you dare—saucy corn is the goal!
Step 4: Roll, Sprinkle, Serve
Immediately roll each sauced cob through the parmesan to coat. Sprinkle lightly with ancho chili powder (or your preferred smoky spice), and plate up with lime wedges for guests to squeeze at the table. That’s it—epic Grilled Mexican Corn with Chipotle Adobo Sauce on your table in minutes!
Pro Tips for Making Grilled Mexican Corn with Chipotle Adobo Sauce
- Ultimate Char Factor: Don’t be afraid to let the corn get dramatically charred—those deeply toasted bits deliver authentic smoky street corn flavor!
- Freshly Grate Your Parmesan: Pre-grated cheese won’t stick as nicely and tends to be salty. Take a few moments to grate your own for the best, clingiest results.
- Chipotle Adobo Versatility: Leftover sauce is dreamy as a dip for fries, tacos, or even as a sandwich spread—make extra and refrigerate for up to a week.
- Sauce Generously, But Quickly: Brush on the adobo mayo while the corn is still a little warm so it melts into every kernel, then roll in cheese right away for maximum cling.
How to Serve Grilled Mexican Corn with Chipotle Adobo Sauce
Garnishes
Finish your Grilled Mexican Corn with Chipotle Adobo Sauce with a flourish: shower with chopped cilantro or green onions, a pinch more chili powder, and extra lime wedges. A last swirl of the chipotle mayo (served alongside for double-dipping) never hurts either!
Side Dishes
This corn is the ultimate cookout side! Pair it with grilled steaks, tacos, fajitas, or a huge Mexican salad. For a proper fiesta, serve it with rice, black beans, guacamole, and ice-cold margaritas—pure summer magic.
Creative Ways to Present
Want to wow a crowd? Cut the corn into “wings” (smaller cob segments) for party-sized bites, or stand them upright in a tray for a corn-on-the-cob “bouquet.” Serve in parchment, wrap with twine, or set out a DIY toppings bar for an instant gathering hit.
Make Ahead and Storage
Storing Leftovers
Leftover Grilled Mexican Corn with Chipotle Adobo Sauce keeps surprisingly well—just wrap ears tightly in foil or plastic wrap and refrigerate up to 3 days. The sauces may soak in a bit, but the flavors get even bolder!
Freezing
You can freeze fully cooked, unsauced corn on the cob for up to 2 months. If you need to freeze leftovers already assembled, wrap tightly (minus garnishes) and reheat before serving—though fresh is best for that signature snap.
Reheating
To reheat, simply wrap the corn in foil and pop it in a 350°F oven for about 10 minutes until warm. For crispier results, unwrap the last few minutes or finish on a hot grill just until heated through.
FAQs
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Can I make Grilled Mexican Corn with Chipotle Adobo Sauce ahead of time?
Absolutely! You can prep the chipotle adobo mayo up to a week in advance and keep it in the fridge. The corn is best grilled fresh, but you can boil or grill the corn a few hours early, then just brush and roll in cheese before serving.
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Is there a substitute for chipotle in adobo?
If you can’t find canned chipotle in adobo, try using smoked paprika plus a little hot sauce for smoky heat, or crushed dried chipotle peppers mixed with tomato paste for a close flavor profile.
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Can I use frozen corn instead of fresh?
Fresh corn really steals the show, but in a pinch, you can use thawed, blanched frozen corn on the cob. Just be sure to fully defrost and pat dry before grilling or sautéing!
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How spicy is Grilled Mexican Corn with Chipotle Adobo Sauce?
It’s got a gentle medium kick—not overwhelming, but with plenty of personality. If you’re spice-sensitive, just use a little less chipotle or add extra mayo to mellow the heat.
Final Thoughts
If you’re looking for a dish guaranteed to win smiles and inspire repeat requests, Grilled Mexican Corn with Chipotle Adobo Sauce is the one. Give it a try, share it at your next BBQ, and get ready for everyone to ask for the recipe—because this is corn at its most crave-worthy. Enjoy every spicy, cheesy, lime-soaked bite!
PrintGrilled Mexican Corn with Chipotle Adobo Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4–6 servings 1x
- Category: Side Dish
- Method: Grilling, Boiling, Searing
- Cuisine: Mexican
- Diet: Vegetarian
Description
Enjoy the flavors of a popular Mexican restaurant with this Grilled Mexican Corn recipe. Sweet corn on the cob is grilled to perfection, slathered with a smoky Chipotle Adobo Mayo, coated in parmesan cheese, and finished with a sprinkle of ancho chili powder. A fantastic side dish for your next BBQ or gathering!
Ingredients
Chipotle Adobo Mayo
- 1 1/2 tbsp chipotle in adobo sauce (1 chipotle + sauce totalling 1 1/2 tbsp)
- 1/4 cup whole egg mayonnaise
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp dried oregano flakes
- 1/4 tsp salt
- Black pepper
Corn
- 4 to 6 corn on the cob
- 1/2 cup freshly grated parmesan cheese
- 1/4 tsp ancho chili powder, chipotle powder or smoky paprika
- Lime wedges, for serving
Instructions
- Chipotle Adobo Mayo: Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth.
- Grilling: Grill corn on high heat for around 8 minutes until charred. Or boil corn for 10 minutes, then char in a skillet.
- Preparation: Coat grilled corn with Chipotle Adobo Mayo, roll in parmesan, sprinkle with chili powder, and serve with lime wedges.
Notes
- Using whole egg mayonnaise is crucial for the best flavor.
- Use freshly grated parmesan for optimal adhesion to corn.
- Adjust chipotle amount for desired spice level.
- Leftover Chipotle Adobo Mayo can be refrigerated.
- Adapted from NYT Cooking’s Grilled Corn with Chipotle Mayonnaise Recipe.
- Nutritional values may vary based on actual ingredients used.
Nutrition
- Serving Size: 1 ear of corn
- Calories: 220
- Sugar: 5g
- Sodium: 290mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg