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Delicious chipotle adobo grilled corn on the cob with spices and toppings

Grilled Mexican Corn with Chipotle Adobo Sauce

A flavorful and exciting summer side dish featuring juicy grilled corn slathered with a creamy, smoky chipotle adobo mayo.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Side Dish
Cuisine: American, Mexican
Calories: 215
Ingredients Method Notes

Ingredients
  

For the Chipotle Adobo Mayo
  • 1.5 tbsp chipotle in adobo sauce Provides smoky heat.
  • 1/4 cup whole egg mayonnaise Adds creamy texture.
  • 1/4 cup sour cream Balances smokiness with tang.
  • 1 tbsp lime juice Freshly squeezed for brightness.
  • 1/2 tsp dried oregano flakes Adds aromatic flavor.
  • 1/4 tsp salt Enhances flavors.
  • black pepper Freshly ground for zing.
For the Corn
  • 4-6 pieces corn on the cob Sweet and juicy for grilling.
  • 1/2 cup freshly grated parmesan cheese For a cheesy crust.
  • 1/4 tsp ancho chili powder For additional flavor.
  • lime wedges For serving.

Method
 

Preparation of Chipotle Adobo Mayo
  1. Place chipotle in adobo sauce, mayonnaise, sour cream, lime juice, dried oregano, salt, and black pepper into a small food processor. Blend until smooth and creamy.
Cooking the Corn
  1. For Grilling: Heat your grill to high. Place corn directly on grill and cook for about 8 minutes or until tender and charred.
  2. For Boiling: Boil corn in salted water for about 10 minutes. Drain and let steam dry before charring in a skillet with olive oil.
Assembling the Dish
  1. Generously slather each ear of corn with the Chipotle Adobo Mayo and then roll in parmesan cheese to coat.
Finishing Touches
  1. Sprinkle a pinch of ancho chili powder on each ear of corn and serve with lime wedges.

Notes

For a smokier flavor, consider using smoked paprika instead of regular paprika. Greek yogurt can substitute mayonnaise for extra creaminess. Grilling corn in its husk enhances the flavor.