Grilled Mexican Corn with Chipotle Adobo Sauce Recipe
This Grilled Mexican Corn with Chipotle Adobo Sauce is a smoky, tangy, and cheesy twist on classic Mexican street corn. Featuring charred corn on the cob slathered in a creamy chipotle adobo mayo, rolled in parmesan cheese, and dusted with ancho chili powder, it’s a perfect side for BBQs or any casual gathering.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 to 6 servings 1x
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Ingredients
Scale
Chipotle Adobo Mayo
- 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
Corn and Toppings
- 4 to 6 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
- 1 tbsp olive oil (for stovetop cooking)
Instructions
- Prepare the Chipotle Adobo Mayo: Place the chipotle in adobo sauce, mayonnaise, sour cream, lime juice, dried oregano, salt, and black pepper in a small food processor and blend until smooth and creamy.
- Cook the Corn on the Grill: Heat the grill to high heat. Place the corn directly on the grill grates and cook for approximately 8 minutes, turning occasionally until the corn is evenly charred on all sides and cooked through.
- Alternative Stovetop Method: Bring a large pot of water to a boil. Add the corn and boil for 10 minutes until tender. Drain and let the corn steam dry in a colander for a few minutes. Heat a skillet with 1 tablespoon olive oil over high heat. Add the boiled corn and cook, turning occasionally, until nicely charred on all sides.
- Cool Slightly: Remove corn from heat and allow to cool just enough to handle.
- Prepare Parmesan Coating: Pour the grated parmesan cheese into a shallow dish for easy rolling.
- Slather Corn with Sauce: Using a pastry brush, generously coat each ear of corn with the prepared Chipotle Adobo Mayo, ensuring full coverage.
- Roll in Parmesan: Roll the sauced corn in the shallow dish of parmesan cheese, pressing gently so the cheese adheres evenly around the corn.
- Season and Serve: Sprinkle each ear with a pinch of ancho chili powder for an extra smoky kick. Serve immediately with lime wedges on the side for squeezing over the top.
Notes
- You can adjust the heat level by varying the amount of chipotle in adobo sauce or using smoky paprika as a milder alternative.
- Freshly grated parmesan works best for adhering to the corn and giving authentic flavor.
- The Chipotle Adobo Mayo can be prepared ahead and stored in the refrigerator for up to 2 days.
- Using a grill imparts authentic smoky flavor, but the stovetop method works well if a grill is unavailable.
- Use a pastry brush to ensure an even coat of sauce on the corn for better flavor and cheese adherence.
Keywords: Mexican corn, elote, grilled corn, chipotle adobo, BBQ side dish, Mexican street food, smoky corn
