Copycat Restaurant Snack: Sizzling Grilled Street Corn with Smoky Chipotle Mayo

Allergens

Milk, Eggs

Ingredients

• 4 large ears of corn, husked and cleaned
• 1 cup mayonnaise
• 2 chipotle peppers in adobo sauce, finely chopped
• 2 tablespoons lime juice
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup crumbled cotija cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon unsalted butter, melted

Instructions

1. Preheat grill to medium high heat (about 350°F).
2. In a small bowl, mix together the mayonnaise, chipotle peppers, lime juice, salt, and black pepper. Set aside.
3. Brush each ear of corn with melted butter and season with salt and black pepper.
4. Place corn on preheated grill, and cook for 15 20 minutes, turning every few minutes to ensure even charring, until corn is tender and slightly charred.
5. Remove corn from grill and let it rest for a minute.
6. Spread a generous layer of the chipotle mayo on each ear of corn.
7. Sprinkle cotija cheese evenly over each ear of corn.
8. Top with chopped cilantro.

Chef’s Insight

The key to this dish is charring the corn just right - don't be afraid to let it get a little smoky!

Notes

For an extra smoky flavor, try grilling the chipotle peppers and adapting them into the mayo.