Tex-Mex Chipotle Street Corn

Allergens

Milk, Eggs, Wheat

Ingredients

• 6 ears of fresh corn, shucked
• 2 tablespoons vegetable oil
• 1/2 cup mayonnaise
• 1/4 cup sour cream
• 2 tablespoons lime juice
• 1 can (7 ounces) chipotle peppers in adobo sauce, divided
• 1 teaspoon salt, or to taste
• 1 teaspoon ground black pepper, or to taste
• 1 cup crumbled cotija cheese
• 1/4 cup finely chopped cilantro
• 2 green onions, thinly sliced
• 1 lime, cut into wedges for serving

Instructions

1. Preheat the grill to medium heat. Brush the corn with vegetable oil and season with salt and black pepper. Grill the corn for 8 10 minutes, turning occasionally until slightly charred and tender,
2. In a blender or food processor, combine mayonnaise, sour cream, lime juice, half of the chipotle peppers, and adobo sauce. Blend until smooth. Set aside.
3. Remove corn from grill and let it cool slightly. Carefully spread the blended sauce on each ear of corn, then sprinkle cotija cheese evenly over the top.
4. Garnish with chopped cilantro and green onions. Serve immediately with lime wedges on the side for an extra burst of citrus flavor.

Chef’s Insight

Use freshly grated cotija cheese for the best flavor and texture.

Notes

For a smoky twist, add a dash of smoked paprika to the blended sauce.