Grilled Mexican Corn with Chipotle Adobo Sauce Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- Prepare Parmesan Coating: Spread the grated Parmesan cheese in a shallow dish to make it easy to roll the corn in the cheese.
- 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.
- Roll Corn in Parmesan: Immediately roll each coated ear of corn in the shallow dish of Parmesan cheese to coat evenly.
- 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
