chipotle mayo topping for roasted corn on the cob
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 to the lake so if you like your corn on the cob.
Blue Ribbon Recipe
Mexican street corn is one of our favorites and we love Adriana's version. The delicious spicy chipotle sauce is wonderful on top of sweet crisp corn. Grated Cotija cheese is a little salty and balances out the flavors. Once you try your corn this way, you're not going to want it any other way!
Ingredients For chipotle mayo topping for roasted corn on the cob
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6 Tbspmayonnaise
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1chipotle pepper in adobo sauce
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2small garlic cloves
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handful fresh cilantro with stems
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juice of 1 lime
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1 pinchground sea salt (adjust according to taste)
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1 Tbspcotija cheese for topping
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1/4 ccotija cheese for serving
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4-6roasted corn on the cob
How To Make chipotle mayo topping for roasted corn on the cob
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1Roast your corn on the cob. -
2In a blender or food processor, blend all ingredients until well incorporated.
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3The 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.
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4Spread a layer of the chipotle topping on each cob and sprinkle Cotija cheese. Serve while hot.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
