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
Units
Scale
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
