Smoky Street Corn with Creamy Chipotle Lime Sauce

Allergens

Dairy, Soy (Mayonnaise)

Ingredients

• 6 ears of fresh corn, husked and cleaned
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 1 tablespoon lime juice
• 1 teaspoon chipotle pepper in adobo sauce, finely minced
• 1/2 teaspoon garlic powder
• Salt and black pepper, to taste
• 1/4 cup crumbled cotija cheese
• 2 green onions, thinly sliced
• 1 lime, cut into wedges for serving

Instructions

1. Preheat your outdoor grill or grill pan to medium high heat.
2. In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chipotle pepper, garlic powder, salt, and black pepper to create the Creamy Chipotle Lime Sauce. Set aside.
3. Brush each ear of corn with a little oil and season with salt and black pepper. Place the corn on the preheated grill and cook for 8 10 minutes, turning every few minutes, until the corn is cooked through and slightly charred.
4. Remove the corn from the grill and let it cool for a few minutes. Then, using a sharp knife or a corn holder, carefully remove the kernels from the cob.
5. Toss the corn kernels in a large bowl with the Creamy Chipotle Lime Sauce until well coated. Sprinkle with crumbled cotija cheese and green onions.
6. Serve the Smoky Street Corn immediately with lime wedges on the side for added zest.

Chef’s Insight

For an extra smoky flavor, soak the corn in cold water for 30 minutes before grilling.

Notes

Use fresh corn for the best results. If using canned or frozen corn, drain well and pat dry before grilling.