Grilled Mexican Corn with Chipotle Adobo Sauce (Mexicano Restaurant Copycat)
Total Time
15 minutes
Prep Time
5 minutes
Cook Time
10 minutes
Rating
4.85 out of 5 stars
(20)
Ingredients
4 servings
- 1 1/2 tbsp chipotle in adobo sauce (1 chipotle + sauce totalling 1 1/2 tbsp) (Note 4)
- 1/4 cup whole egg mayonnaise (Note 1)
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp dried oregano flakes
- 1/4 tsp salt
- Black pepper
- 4 to 6 corn on the cob
- 1/2 cup freshly grated parmesan cheese (Note 2)
- 1/4 tsp ancho chili powder (, chipotle powder or smoky paprika)
- Lime wedges (, for serving)
How would you rate this recipe?
Preparation
Step 1
Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
Step 2
BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.
Step 3
Stovetop: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in the colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook all over until nicely charred.
Step 4
Allow the corn to cool slightly.
Step 5
Place the parmesan in a shallow dish.
Step 6
Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
Step 7
Roll the corn in the parmesan.
Step 8
Sprinkle with a pinch of ancho chili powder, and serve with lime wedges on the side.
Step 9
Save recipe for the next time?
