Grilled Mexican Corn with Chipotle Adobo Sauce Recipe

Introduction

Grilled Mexican Corn with Chipotle Adobo Sauce is a vibrant twist on a classic street food favorite. Coated in a smoky, creamy sauce and rolled in parmesan, this corn on the cob is bursting with bold flavors that make the perfect summer side or snack.

Ingredients

• 1 1/2 tbsp chipotle in adobo sauce (1 chipotle + sauce totaling 1 1/2 tbsp)
• 1/4 cup whole egg mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp dried oregano flakes
• 1/4 tsp salt
• Black pepper, to taste
• 4 to 6 ears of corn on the cob
• 1/2 cup freshly grated parmesan cheese
• 1/4 tsp ancho chili powder (or chipotle powder or smoky paprika)
• Lime wedges, for serving

Instructions

1. Step 1: Combine chipotle in adobo sauce, mayonnaise, sour cream, lime juice, oregano, salt, and black pepper in a small food processor. Blend until smooth to create the Chipotle Adobo Mayo.
2. Step 2: If using a BBQ grill, heat the grill on high. Grill the corn for about 8 minutes, turning occasionally, until charred and cooked through.
3. Step 3: For stovetop cooking, bring a large pot of water to a boil. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in a colander for a few minutes. Heat 1 tablespoon of olive oil in a skillet over high heat, then add the corn and cook, turning often, until nicely charred.
4. Step 4: Let the corn cool slightly so it’s easier to handle.
5. Step 5: Pour the grated parmesan into a shallow dish.
6. Step 6: Using a pastry brush, generously coat each ear of corn with the Chipotle Adobo Mayo.
7. Step 7: Roll the coated corn in the parmesan cheese until well covered.
8. Step 8: Sprinkle each ear with a pinch of ancho chili powder and serve immediately with lime wedges on the side.

Tips & Variations

• For extra smoky flavor, add a dash of smoked paprika to the mayo mixture.
• If you prefer a spicier kick, increase the amount of chipotle in adobo or sprinkle extra chili powder on top.
• Use cotija cheese instead of parmesan for a more traditional Mexican taste.
• Grill the corn in husks for a milder char and juicier kernels.

Storage

Store any leftover grilled corn covered in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave. For best texture, consider adding fresh mayo and cheese after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chipotle adobo mayo ahead of time?

Yes, you can prepare the mayo sauce up to 2 days in advance and keep it refrigerated in an airtight container. Give it a good stir before using.

What can I substitute for chipotle in adobo sauce?

If you can’t find chipotle in adobo, smoky paprika combined with a pinch of cayenne pepper works well to mimic the smoky heat.

Grilled Mexican Corn with Chipotle Adobo Sauce Recipe

Print Recipe

★★★★★

4.6 from 109 reviews

This Grilled Mexican Corn with Chipotle Adobo Sauce is a flavorful copycat recipe inspired by Mexicano Restaurant, featuring charred corn slathered in creamy, smoky chipotle mayo, rolled in Parmesan cheese, and finished with a hint of ancho chili powder and fresh lime wedges. Perfect as a delicious street-style appetizer or side dish.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 to 6 servings 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Mexican

Ingredients

Scale 1x2x3x

Chipotle Adobo Sauce Mayo

• 1 1/2 tbsp chipotle in adobo sauce (1 chipotle pepper with sauce)
• 1/4 cup whole egg mayonnaise
• 1/4 cup sour cream
• 1 tbsp lime juice
• 1/2 tsp dried oregano flakes
• 1/4 tsp salt
• Black pepper, to taste

Corn and Toppings

• 4 to 6 ears of corn on the cob
• 1/2 cup freshly grated Parmesan cheese
• 1/4 tsp ancho chili powder (can substitute chipotle powder or smoky paprika)
• Lime wedges, for serving
• 1 tbsp olive oil (for stovetop method)

Instructions

1. Prepare the Chipotle Adobo Mayo: Place the chipotle in adobo sauce, whole egg mayonnaise, sour cream, lime juice, dried oregano, salt, and black pepper into a small food processor. Blend the mixture until it’s smooth and creamy, ensuring the chipotle is evenly incorporated.
2. Grill the Corn (BBQ method): Preheat your grill to high heat. Place the corn directly on the grill and cook for about 8 minutes, turning occasionally, until the kernels are evenly charred and cooked through.
3. Or Cook Corn on Stovetop: Bring a large pot of water to a boil. Add the corn and boil for 10 minutes. Drain and let the corn steam dry briefly in a colander. Heat 1 tablespoon of olive oil in a skillet over high heat, then add the corn. Cook, turning frequently, until the corn is nicely charred on all sides.
4. Cool the Corn Slightly: Once cooked, allow the corn to cool just enough so it’s comfortable to handle but still warm for better adhesion of toppings.
5. Prepare Parmesan Coating: Spread the grated Parmesan cheese in a shallow dish to make it easy to roll the corn in the cheese.
6. Slather Corn with Chipotle Adobo Mayo: Using a pastry brush, generously coat each ear of corn with the prepared chipotle adobo mayo, ensuring the sauce covers all sides.
7. Roll Corn in Parmesan: Immediately roll each coated ear of corn in the shallow dish of Parmesan cheese to coat evenly.
8. Season and Serve: Sprinkle each corn cob with a pinch of ancho chili powder (or preferred chili powder). Serve with lime wedges on the side for squeezing over the corn just before eating.

Notes

• Note 1: Using whole egg mayonnaise helps achieve a creamier consistency for the sauce.
• Note 2: Freshly grated Parmesan provides better texture and flavor compared to pre-grated.
• Note 3: The food processor ensures the chipotle pepper and sauce blend smoothly into the mayo mixture.
• Note 4: Adjust the amount of chipotle in adobo to taste for heat level.
• This recipe can be made either on a grill for a smoky char or on stovetop with a skillet and olive oil.
• Serve immediately for best texture and flavor.

Keywords: Mexican street corn, elote, chipotle adobo sauce, grilled corn, copycat recipe, smoky corn, appetizer