Smoky Street Corn with Chipotle Mayo

Find the ultimate Smoky Street Corn with Chipotle Mayo recipe inspired by festival favorites and infused with a fiery twist.

Time: Prep Time: 10 minutes - Cook Time: 8 minutes - Total Time: 18 minutes

Servings: 2

Difficulty: Advanced

Cuisine: Mexican Street Food

Allergens

Egg, Dairy

1. 4 large ears of sweet corn, husked and cleaned 2. 2 tbsp olive oil 3. 1/2 cup mayonnaise 4. 1
2 chipotle peppers in adobo sauce, finely minced 5. Salt and pepper to taste 6. 1/2 cup crumbled queso fresco 7. 1/4 cup fresh cilantro, chopped 8. 1 lime, cut into wedges

Preheat your grill or stovetop griddle to medium high heat.
Brush corn with olive oil and season with salt and pepper. Grill the corn for 8 10 minutes, turning occasionally, until tender and charred in spots.
In a small bowl, mix together mayonnaise, minced chipotle peppers, and adobo sauce to taste. Set aside.
Remove corn from heat and let cool slightly. Slather each ear of corn with the chipotle mayo mixture, then sprinkle with crumbled queso fresco.
Top with fresh cilantro and serve with lime wedges for a zesty finish.

For an extra smoky flavor, try grilling the chipotle peppers along with the corn.

Adjust the amount of chipotle peppers and adobo sauce to your desired level of heat.

For a vegan version, substitute mayo with cashew cream and use vegan cheese. - Swap out queso fresco for dairy-free feta or nutritional yeast.

Try grilling the corn in the husk for a more traditional elote experience.

If you don't have access to a grill, cook the corn in a cast iron skillet on the stovetop.

Corn should be husked and cleaned right before grilling for best results.

Fresh corn has a shelf life of up to one week when stored in the refrigerator.

Serve on a colorful plate or board to capture the festival spirit.

(per serving) - Calories: 250 kcal - Fat: 18g - Carbohydrates: 22g - Protein: 7g