Spicy Tex-Mex Street Corn on the Cob
A unique and flavorful take on classic Mexican street corn, perfect for your next gathering or special occasion.
Allergens
Dairy (Cotija cheese)
Ingredients
- 6 ears of corn, shucked 4 tablespoons unsalted butter, melted 1/2 teaspoon salt 1/2 teaspoon black pepper 1 cup mayonnaise 2 tablespoons adobo sauce from canned chipotles in adobo 1 cup finely grated Cotija cheese 1/4 cup chopped fresh cilantro 1 lime, cut into wedges
Instructions
- Preheat an outdoor grill to medium high heat.
- In a small bowl, combine the mayonnaise and adobo sauce. Stir well and set aside.
- Brush the corn with melted butter, then season with salt and pepper.
- Grill the corn for 10 12 minutes, turning occasionally until charred and tender, about 5 7 minutes per side.
- In a large bowl, toss the grilled corn in the spicy chipotle mayo, then sprinkle with Cotija cheese and cilantro.
- Serve immediately with lime wedges on the side.
Chef’s Insight
For extra heat, add more adobo sauce to taste.
Notes
This recipe is gluten-free and can be made vegan by substituting the Cotija cheese with a vegan alternative.