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
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 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
