Copycat Restaurant Lunch: BBQ Street Corn with Smoky Chipotle Aioli

Allergens

Eggs (in mayo), Dairy (cotija cheese)

Ingredients

• 6 large ears of corn, husked and cleaned
• 1/4 cup mayonnaise
• 1 teaspoon chipotle pepper in adobo sauce, finely chopped
• 2 tablespoons fresh lime juice
• 1/2 teaspoon smoked paprika
• Salt and pepper, to taste
• 1/4 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat your grill or grill pan to medium high heat.
2. In a small bowl, mix together mayonnaise, chipotle pepper, lime juice, smoked paprika, salt, and pepper. Set aside.
3. Brush corn with 1 tablespoon of melted butter or oil. Season with salt and pepper to taste.
4. Grill the corn for 5 7 minutes, turning occasionally until tender and slightly charred.
5. Remove from grill and immediately spread a generous amount of chipotle aioli on each ear of corn.
6. Sprinkle cotija cheese evenly over the corn and garnish with cilantro.
7. Serve immediately.

Chef’s Insight

For an extra smoky flavor, grill the cilantro leaves briefly before adding to the corn.

Notes

Adjust seasoning according to your taste preference.