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If you crave the perfect summer street food with a smoky, spicy kick, this Grilled Mexican Corn with Chipotle Adobo Sauce Recipe is exactly what you need. This dish marries the naturally sweet, charred char of fresh corn on the cob with a luscious chipotle adobo mayo that is creamy, tangy, and irresistibly smoky. Topped with salty parmesan and a dash of ancho chili powder, each bite explodes with robust flavors that’ll make you feel like you’re strolling through a vibrant Mexican street market. It’s a quick, crowd-pleasing recipe that transforms ordinary corn into an unforgettable flavor adventure.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity, yet every ingredient plays an essential role in building layers of flavor, texture, and color that bring this dish to life.
- Chipotle in adobo sauce (1 1/2 tbsp): Adds that smoky heat and a subtle sweetness that defines the flavor base of the sauce.
- Whole egg mayonnaise (1/4 cup): Brings creaminess and richness, helping to carry the spice and coat the corn perfectly.
- Sour cream (1/4 cup): Adds a tangy, cool contrast to balance the smoky chipotle heat.
- Lime juice (1 tbsp): Injects a bright citrusy punch, cutting through the richness for a balanced bite.
- Dried oregano flakes (1/2 tsp): Provides a subtle herbal note that elevates the sauce complexity.
- Salt (1/4 tsp): Essential for enhancing all the flavors and seasoning the sauce perfectly.
- Black pepper (to taste): Adds a gentle heat and depth.
- Corn on the cob (4 to 6 ears): The star of the show—fresh, sweet corn that caramelizes beautifully when grilled.
- Freshly grated parmesan cheese (1/2 cup): Offers a sharp, salty crust that perfectly contrasts the creamy sauce.
- Ancho chili powder (1/4 tsp): Sprinkle for an additional layer of smoky warmth—substitutes like chipotle powder or smoky paprika work great too.
- Lime wedges (for serving): A final zesty squeeze to brighten every bite just before enjoying.
How to Make Grilled Mexican Corn with Chipotle Adobo Sauce Recipe
Step 1: Prepare the Chipotle Adobo Mayo
Start by blending chipotle peppers in adobo with mayonnaise, sour cream, lime juice, oregano, salt, and pepper until everything is silky smooth. This sauce is the secret star—rich, smoky, and tangy all at once.
Step 2: Grill the Corn
Fire up your grill to high heat and cook the corn directly on the grates for about 8 minutes. Turn often so that it chars evenly on all sides, developing those signature smoky blackened bits that add irresistible flavor and texture.
Step 3: Alternative Cooking Method – Stovetop
If grilling is not an option, boil the corn in a large pot for 10 minutes to cook through. Drain and let it sit in a colander to steam dry a bit, then char it in a hot skillet with a splash of olive oil. This method still delivers the tasty charred exterior that’s so essential to the dish.
Step 4: Cool and Prepare for Topping
Allow the grilled or charred corn to cool just enough so you can handle it without discomfort. This step ensures the sauce and cheese will stick perfectly without melting away too quickly.
Step 5: Coat with Parmesan Cheese
Pour freshly grated parmesan into a shallow dish. Using a pastry brush, generously slather each ear of corn with Chipotle Adobo Mayo, then roll it in the parmesan cheese. This creates a creamy, flavorful crust that clings deliciously to the corn.
Step 6: Final Touches
Sprinkle a pinch of ancho chili powder over each corn for an added smoky layer that complements the chipotle beautifully. Serve immediately with fresh lime wedges on the side for squeezing over.
How to Serve Grilled Mexican Corn with Chipotle Adobo Sauce Recipe
Garnishes
Fresh lime wedges are a must—they add zesty brightness that balances the smoky richness. For an extra pop, sprinkle chopped fresh cilantro or crumbled cotija cheese. A dusting of smoky paprika or chili powder can also amp up the dish visually and flavor-wise.
Side Dishes
This corn pairs wonderfully with other Mexican staples like tacos, grilled meats, or a fresh avocado salad. It also works as an exciting appetizer or a fun side at summer barbecues—easy to snack on and full of flavor.
Creative Ways to Present
Serve the corn skewered or cut into smaller pieces for party platters. Arrange them on a colorful platter with lime wedges and small bowls of extra chipotle mayo or chili powder for guests to customize their bites. Wrapping each ear partially with a corn husk tied with kitchen twine creates a rustic, festive look.
Make Ahead and Storage
Storing Leftovers
Leftover grilled Mexican corn with chipotle adobo sauce keeps well in an airtight container in the refrigerator for up to 2 days. To prevent the cheese and sauce from drying out or overpowering the corn, store them separately if possible and assemble before serving.
Freezing
Freezing corn with chipotle adobo mayo isn’t recommended as the creamy sauce can separate and lose texture upon thawing. If you want to freeze, cook and cool the corn first without sauces or cheese, then freeze in plastic wrap and reheat later before adding the toppings fresh.
Reheating
Reheat leftover corn gently on a grill or under a broiler to bring back some char and warmth without drying it out. Avoid microwaving as it can make the sauce separate and the corn rubbery. Add fresh dollops of chipotle adobo sauce and parmesan after reheating for the best experience.
FAQs
Can I use canned corn instead of fresh corn on the cob?
While fresh corn on the cob is ideal for that sweet, juicy crunch and the chance to get a nice char, you could try using canned corn. Just quickly sauté the canned kernels in a hot skillet with a little oil, then toss them in the chipotle adobo sauce. It won’t be the traditional street corn experience but still delicious.
How spicy is the chipotle adobo sauce in this recipe?
The chipotle in adobo adds a moderate smoky heat that’s warm and flavorful but not overwhelming. You can adjust the amount to suit your taste—use less for milder, or add an extra chipotle pepper if you want more kick.
Can I make the chipotle adobo mayo sauce ahead of time?
Absolutely! The sauce actually benefits from sitting for a few hours or overnight because the flavors meld together beautifully. Keep it refrigerated in an airtight container and brush it on the corn just before serving.
What can I substitute for parmesan cheese?
If you’re looking for a non-dairy or different cheese option, crumbled cotija or feta cheese works well to add that salty, tangy element. Nutritional yeast is a great vegan alternative that provides a similar savory flavor.
Is it okay to use a stove instead of grilling the corn?
Yes! Boiling then charring the corn in a skillet creates a similar smoky flavor and irresistibly tender texture. This stovetop method is perfect when you don’t have access to a grill but still want that slightly charred finish.
Final Thoughts
There is something truly magical about a perfectly grilled ear of corn slathered in smoky, creamy chipotle adobo sauce, then rolled in parmesan and spiced just right. This Grilled Mexican Corn with Chipotle Adobo Sauce Recipe is an easy way to bring fiesta vibes straight to your kitchen or backyard. Whether you’re after a quick snack or a standout side for your next cookout, this recipe delivers big on flavor, texture, and fun. So go ahead, fire up the grill or skillet, and treat yourself to this unforgettable twist on classic Mexican street corn—you won’t regret it!
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Grilled Mexican Corn with Chipotle Adobo Sauce Recipe
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 to 6 servings
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Description
This Grilled Mexican Corn with Chipotle Adobo Sauce is a vibrant and smoky twist on a classic street food favorite. Sweet corn on the cob is charred to perfection, slathered with a creamy chipotle adobo mayo, and then rolled in freshly grated Parmesan cheese for a deliciously cheesy finish. A sprinkle of ancho chili powder and a squeeze of lime add a perfect balance of heat and zest, making this recipe a must-try side for BBQs and casual dinners.
Ingredients
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
Main Ingredients
- 4 to 6 ears of corn on the cob
- 1/2 cup freshly grated Parmesan cheese
- 1/4 tsp ancho chili powder (or substitute with chipotle powder or smoky paprika)
- Lime wedges, for serving
Instructions
- Prepare the Chipotle Adobo Mayo: Place the chipotle in adobo sauce, mayonnaise, sour cream, lime juice, dried oregano flakes, salt, and black pepper into a small food processor. Blend until the mixture is smooth and creamy, combining all flavors evenly.
- Grill the Corn: Preheat your grill to high heat. Place the corn on the grill and cook for about 8 minutes, turning occasionally, until the corn is charred on all sides and cooked through.
- Alternative Stovetop Method: Boil a large pot of water. Add the corn and cook for 10 minutes. Drain and let corn steam dry in a colander for a few minutes. Heat 1 tbsp olive oil in a skillet over high heat. Add the boiled corn and cook, turning frequently, until it develops a nice char all around.
- Cool the Corn: Allow the grilled or skillet-charred corn to cool slightly so it can be handled for the next steps.
- Prepare Parmesan Coating: Spread the freshly grated Parmesan cheese in a shallow dish, ready for rolling the corn.
- Slather with Chipotle Adobo Mayo: Using a pastry brush, generously coat each ear of corn with the prepared chipotle adobo mayo, ensuring even coverage.
- Roll in Parmesan: Roll the mayo-coated corn in the shallow dish of Parmesan cheese, pressing lightly so the cheese sticks evenly to the surface.
- Finish and Serve: Sprinkle a pinch of ancho chili powder over each corn ear for an added smoky heat and serve immediately with lime wedges on the side for squeezing over.
Notes
- For added smoky flavor, you can substitute ancho chili powder with chipotle powder or smoky paprika depending on your heat preference.
- If you don’t have a food processor, blend the chipotle adobo mayo ingredients thoroughly with a whisk or hand blender.
- Parmesan cheese adds a sharp, salty contrast but can be replaced with Cotija cheese for a more authentic Mexican street corn flavor.
- Grilling is preferred for the best smoky char, but the stovetop method with boiling and skillet charring works well if a grill is unavailable.
- Adjust the amount of chipotle in adobo to control the heat level of the mayo sauce.
