Words cannot express how much I love Mexican street corn! You can find it in every food stand/cart and restaurant throughout Mexico and every region has their own way of preparing this popular snack. I grew up eating corn in a cup prepared with butter, lime juice, grated cheese and hot sauce but as I grew older my craving for corn on the cob grew especially when fire roasted. This recipe for chipotle mayonnaise is one of my favorite toppings and it is highly addictive, I must warn. It is also perfect for summer cookouts and camping trips at the lake so if you like your corn on the cob with a little kick, give this recipe a try.
Chipotle Mayo Topping for Roasted Corn
- Servings: ½ cup
- Yield: 4-6
- Prep Time: 20 min
Ingredients
- 6 tbsp mayonnaise
- 1 chipotle pepper in adobo sauce
- 2 small garlic cloves
- handful fresh cilantro with stems
- juice of 1 lime
- pinch of finely ground sea salt (adjust according to taste)
- 1 tbsp cotija cheese plus ¼ cup more for serving
Preparation
- In a blender or food processor, blend all ingredients until well incorporated. The thickness of the sauce is up to you; I personally prefer it on the chunky side. If you find the sauce is too thick, add 1 tbsp. of water.
- Roast corn on grill until some kernels are slightly charred
- Spread a generous layer of the chipotle topping on each cob and sprinkle cotija cheese. Serve while hot.
Recipe Tags
This post comes from the TODAY Food Club community, where anyone can write posts, ask questions and share advice. Learn more and join us!
