Festival Classic Lunch: Grilled Street Corn with Chipotle Mayo
This easy and delicious grilled corn recipe with chipotle mayo is perfect for outdoor festivals, backyard barbecues, or weekend picnics. A fun twist on the classic Mexican street food elote.
Allergens
Dairy (if using cotija cheese)
Ingredients
- 6 ears of fresh corn, shucked
- 1/2 cup mayonnaise
- 1
- 2 chipotle peppers in adobo sauce, finely minced
- Zest and juice of 1 lime
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 1/4 cup crumbled cotija cheese (optional)
- Fresh cilantro leaves for garnish
Instructions
- In a medium bowl, mix together mayonnaise, minced chipotle peppers, lime zest and juice, smoked paprika, salt, and pepper to create the chipotle mayo sauce. Set aside.
- Preheat grill or grill pan to medium high heat. Brush corn with a little oil and season with additional salt and pepper.
- Grill corn for 8 10 minutes, turning every few minutes, until kernels are tender and slightly charred.
- Remove corn from the grill and brush with the chipotle mayo sauce, ensuring an even coating.
- Top with crumbled cotija cheese (if using) and garnish with cilantro leaves. Serve immediately.
Chef’s Insight
Experiment with different types of cheese or additional spices to create your own unique twist on this classic dish.
Notes
Feel free to adjust the spice level by adding more or fewer chipotle peppers.