If you crave that irresistible combination of creamy, smoky, spicy, and tangy flavors you get at top-notch Mexican restaurants, you’re about to fall in love! This Grilled Mexican Corn with Chipotle Adobo Sauce is incredibly easy to make, yet it tastes like a true treat. Charred corn gets bathed in a luscious chipotle mayo, finished with parmesan and a sprinkle of chili—trust me, it’s as sensational as it sounds.
Why You’ll Love This Recipe
- Big Flavor, Zero Fuss: Charred sweet corn, smoky chipotle, zesty lime, and melty parmesan come together in minutes for an explosion of taste without any kitchen drama.
- Restaurant-Quality Results at Home: This copycat Grilled Mexican Corn with Chipotle Adobo Sauce truly hits that “street corn” vibe and impresses everyone every single time.
- Easy to Adapt: Whether you’re making it on a grill or stovetop, it’s flexible, beginner-friendly, and easily doubled for a crowd.
- The Perfect Party Bite: Serve it as a side, snack, appetizer, or barbecue star—there’s no wrong way to enjoy it!
Ingredients You’ll Need
This incredible Grilled Mexican Corn with Chipotle Adobo Sauce relies on a handful of everyday staples—each carefully chosen for maximum flavor. Don’t skip any of them; together, they add that signature savory, creamy, and smoky twist!
- Corn on the cob: Use fresh, sweet corn for the juiciest, most satisfying bites. Grilling or pan-searing draws out that caramelized flavor.
- Chipotle in adobo sauce: These spicy, smoky beauties (just one chipotle plus sauce) bring heart and depth to the creamy mayo.
- Whole egg mayonnaise: For luscious, well-rounded richness—whole egg is less tangy and more luxurious than regular mayo. Japanese Kewpie works too.
- Sour cream: Adds a cool, creamy tang that balances out the spice and helps the sauce cling to the corn.
- Lime juice: Brings bright acidity to balance the earthy, creamy elements and wake up all the flavors.
- Dried oregano flakes: Offers an herbal pop that sets this sauce apart, giving irresistible depth.
- Salt & black pepper: Just a pinch or two to sharpen every other flavor.
- Freshly grated parmesan cheese: Skip the pre-grated—the fresh stuff melts beautifully into every bite without overpowering the corn.
- Ancho chili powder, chipotle powder, or smoky paprika: A subtle sprinkle adds a pop of color and a final layer of smoky heat.
- Lime wedges: For squeezing at the end—these are what make every bite sing.
Variations
Don’t be shy about making this recipe your own! Grilled Mexican Corn with Chipotle Adobo Sauce is fabulously flexible—whether you need to tweak for spice, dairy, or just what’s in your fridge, you’ll still get all the bold, craveworthy flavor.
- Make it vegetarian (or vegan!): Swap parmesan for a vegan cheese or dust your corn with a little nutritional yeast for a dairy-free twist.
- Dial down the spice: Use smoked paprika instead of chipotle powder, or halve the chipotle in adobo for a milder version kids will love.
- Swap the herbs: Try cilantro instead of oregano for a fresh, Mexican street food spin.
- Try cotija or feta cheese: If parmesan isn’t your favorite, either of these salty, crumbly cheeses will work beautifully too.
How to Make Grilled Mexican Corn with Chipotle Adobo Sauce
Step 1: Blend the Chipotle Adobo Sauce
Start by combining the chipotle in adobo, whole egg mayonnaise, sour cream, lime juice, oregano, salt, and a crack of black pepper in a small food processor. Whiz it up until completely smooth—the sauce should be creamy, slightly rosy, and dotted with little flecks of chipotle. Don’t have a mini food processor? See the note below for easy alternatives!
Step 2: Grill or Pan-Sear the Corn
If you have a grill, crank it to high and place your corn cobs on the hot grate. Turn every couple of minutes, letting them char and blister all over (about 8 minutes in total). No grill? No problem! Boil the corn for 10 minutes first, then finish by searing them in a hot skillet with just a dab of oil, turning so every side gets golden and smoky.
Step 3: Let the Corn Cool Slightly
Take the corn off the heat and let it cool for a minute or two so you don’t burn your fingers and the sauce doesn’t melt right off the cob. This quick pause helps the chipotle mayo stay put for the next step.
Step 4: Slather, Roll, and Finish
Pour your freshly grated parmesan into a shallow dish. Brush each cob generously with the chipotle adobo mayo, then roll in parmesan until coated all over. Finish with a dusting of ancho chili powder (or chipotle or paprika) and pile onto a platter with wedges of lime on the side. You won’t be able to resist digging in right away!
Pro Tips for Making Grilled Mexican Corn with Chipotle Adobo Sauce
- Sauce Blender Alternatives: No mini food processor? Crush the chipotle into a paste with a mortar and pestle or finely chop, then whisk with the other sauce ingredients—add a teaspoon more adobo sauce to make up for the bits left behind.
- Cheese Choice Matters: Always grate your own parmesan just before you coat the corn—it sticks better and gives the perfect texture instead of clumping or turning too salty.
- Getting the Char Without a Grill: Boil the corn first, then finish with a hot oil-seared pan for those lovely, toasty spots—no grill required!
- Control That Kick: The amount of chipotle in adobo here is moderately spicy—start with a little less if you’re heat-sensitive, then add more to taste.
How to Serve Grilled Mexican Corn with Chipotle Adobo Sauce
Garnishes
This dish is all about those final flourishes! A sprinkle of extra chili powder, freshly chopped cilantro, or even crumbled cotija brings gorgeous color and flavor to your Grilled Mexican Corn with Chipotle Adobo Sauce. Don’t forget that big squeeze of lime just before eating—it brightens every bite beautifully.
Side Dishes
Pair your Grilled Mexican Corn with Chipotle Adobo Sauce alongside smoky grilled meats, spicy black bean salad, cooling avocado slices, or a chilled pitcher of margaritas. It’s also totally delicious as part of a casual taco night or next to a big pile of homemade nachos.
Creative Ways to Present
For parties, cut the finished corn cobs into thirds and skewer them for irresistible street-corn bites. Serve them standing upright in mason jars or lay them out on a platter with lime wedges for a festive, hands-on appetizer table everyone will be buzzing about.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (which is rare, trust me!), wrap the topped corn tightly in foil or plastic wrap and keep it in the fridge. It’ll stay fresh for up to 3 days and is perfect for a quick snack straight from the fridge or a next-day lunch addition.
Freezing
While fresh corn is always best, you can freeze cooked, untopped cobs for up to 2 months. Let thaw overnight in the fridge, then reheat and add the Chipotle Adobo Sauce and cheese just before serving for best results.
Reheating
To enjoy leftover Grilled Mexican Corn with Chipotle Adobo Sauce warm, wrap it individually in foil and place in a 350°F oven for about 10 minutes, or microwave in short bursts until heated through. It tastes fantastic cold or at room temperature too—no shame in sneaking a cob straight from the fridge!
FAQs
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Can I use frozen or canned corn instead of fresh cobs?
For the best texture and flavor, fresh corn on the cob is ideal. However, if you’re in a pinch, use thawed frozen corn cobs—grill or pan-sear them as directed for that same lovely char. Canned corn kernels won’t offer the same experience, but you can toss them with the chipotle sauce and cheese for a fun, deconstructed version.
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What is the best substitute for chipotle in adobo if I can’t find it?
If chipotle in adobo isn’t available, use 1-2 teaspoons of chipotle chili powder and a splash of smoked paprika mixed with a dash of hot sauce to mimic that smoky, spicy flavor. The result won’t be identical, but it’ll still bring plenty of delicious heat!
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Can I prepare the chipotle adobo sauce ahead of time?
Absolutely! The Chipotle Adobo Sauce keeps beautifully in the refrigerator for up to 5 days. Store it in an airtight container and give it a quick stir before slathering on your freshly grilled corn.
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Is this Grilled Mexican Corn with Chipotle Adobo Sauce very spicy?
The recipe has a warm, medium heat that most people find pleasantly tingly but not overpowering. If you’re sensitive to spice, simply reduce the amount of chipotle in adobo or use more sour cream in the sauce.
Final Thoughts
Seriously—you’re just minutes away from the ultimate summer treat! However you serve it, Grilled Mexican Corn with Chipotle Adobo Sauce is destined to become a favorite in your home. So fire up the grill, gather your friends, and watch these cobs disappear as fast as you can make them!
Print
Grilled 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, Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Enjoy the flavors of a popular Mexican restaurant with this Grilled Mexican Corn recipe. Sweet corn slathered with a smoky and spicy chipotle adobo mayo, rolled in parmesan, and finished with a sprinkle of chili powder. A delicious side dish for any 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 all ingredients in a small food processor and blend until smooth.
- Grilling: Grill corn on high heat for about 8 minutes until charred.
- Stovetop: Boil corn, then char in a skillet.
- Assembly: Coat corn in mayo, roll in parmesan, sprinkle with chili powder, and serve with lime wedges.
Notes
- Whole egg mayonnaise is recommended for best results.
- Use freshly grated parmesan for optimal adhesion to the corn.
- Adjust chipotle for desired spice level.
- Leftover chipotle mayo keeps well refrigerated.
- Adapted from a NYT Cooking recipe.
- This corn dish is more indulgent than its calorie count suggests.
Nutrition
- Serving Size: 1 cob
- Calories: Approx. 250
- Sugar: 2g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 20mg
