Sizzling Smoked Street Corn with Chipotle Mayo
This recipe for Sizzling Smoked Street Corn with Chipotle Mayo is an authentic Tex-Mex take on elotes, a popular street food in Mexico, featuring corn on the cob grilled to perfection and smothered in tangy chipotle mayo, crumbled Cotija cheese, lime zest and juice, all wrapped up in a perfect symphony of flavors.
Allergens
Dairy, Gluten, Eggs
Ingredients
- 6 ears of corn, husked
- 1 cup mayonnaise
- 2 tablespoons adobo sauce from canned chipotles in adobo
- 1/4 cup crumbled Cotija cheese
- 1/4 cup fresh cilantro leaves
- Zest and juice of 1 lime
- Salt and pepper, to taste
- 2 tablespoons vegetable oil
Instructions
- Preheat a grill or grill pan to medium high heat.
- In a small bowl, mix together the mayonnaise and adobo sauce set aside.
- Brush the corn with the vegetable oil, season with salt and pepper. Grill the corn, turning occasionally, until tender and slightly charred, about 10 minutes.
- Remove from grill and immediately spread the chipotle mayo over each ear of corn. Top with crumbled Cotija cheese, fresh cilantro leaves, lime zest and juice. Serve immediately.
Chef’s Insight
The smokiness from the grill and the heat from the chipotle mayo work together in perfect harmony, creating an irresistible combination of flavors and textures.
Notes
For an extra kick of spice, try using a serrano pepper instead of a jalapeño.