Smoky Chipotle-Lime Street Corn

Allergens

Dairy (Mayonnaise)

Ingredients

• 4 ears fresh corn, shucked
• 2 tablespoons unsalted butter
• 1 can (7 oz) chipotle peppers in adobo sauce
• 2 limes, zested and juiced
• 1/2 cup mayonnaise
• 1/2 cup crumbled cotija cheese
• 2 tablespoons chopped fresh cilantro
• Salt and pepper, to taste

Instructions

1. Preheat a grill or grill pan over medium high heat.
2. In a small saucepan, melt the butter over low heat. Stir in the chipotle peppers and adobo sauce. Remove from heat and let cool slightly.
3. Brush the corn with the melted butter mixture, making sure to coat all sides of the corn evenly.
4. Grill the corn for 8 10 minutes, turning frequently, until charred on all sides.
5. In a small bowl, combine the lime zest and juice, mayonnaise, cotija cheese, and cilantro. Season with salt and pepper to taste.
6. Remove the corn from the grill and immediately spread the lime mayo mixture evenly over each ear of corn.
7. Serve hot and enjoy!

Chef’s Insight

The heat of the chipotle peppers can be adjusted to your preference by using more or fewer peppers in the recipe.

Notes

Use fresh corn for the best results.