Sizzling Smoky Street Corn with Chipotle Aioli

Allergens

Dairy, Eggs (in mayonnaise)

Ingredients

• 6 fresh corn on the cob, husked and cleaned
• 4 tablespoons unsalted butter
• 1/2 cup mayonnaise
• 1 chipotle pepper in adobo sauce, plus more to taste
• 1 lime, zested and juiced
• 1/2 teaspoon ground cumin
• Salt and pepper, to taste
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 teaspoon smoked paprika

Instructions

1. Preheat a grill or grill pan over medium heat. Brush the corn with some melted butter and season with salt and pepper. Grill the corn for 8 10 minutes, turning frequently, until tender and lightly charred. Remove from heat and let cool slightly.
2. In a food processor, combine mayonnaise, chipotle pepper, lime zest and juice, cumin, salt, and pepper. Process until smooth. Transfer to a bowl and stir in cotija cheese. Set aside.
3. Rub the corn with the remaining butter and sprinkle with smoked paprika. Place on a serving platter and serve immediately with the chipotle aioli for dipping. Garnish with cilantro and additional crumbled cotija cheese.

Chef’s Insight

Don't be afraid to adjust the heat level by adding more or less chipotle pepper to suit your taste. The smoky paprika adds an extra layer of depth to this dish.

Notes

Use fresh corn when possible for the best flavor and texture. Grill the corn evenly to ensure all sides are slightly charred and tender.