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–+ servings
Grilled Corn with Chipotle Lime Mayo
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Mexican Street Corn

Corn grilled in the husk then slathered in chipotle, lime mayo and finished with fresh cheese and cilantro. That's Mexican Street Corn, baby!
Course Appetizer, Side Dish, Snack
Cuisine Mexican
Keyword Corn on the cob, Mexican Food, Street Food
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4 servings
Author Chef Ben Kelly

Ingredients

  • 4 ea Ears of Corn Still In The Husk
  • ¼ cup Mayonnaise
  • 2 tablespoon Chipotle in Adobo chopped very fine
  • 1 ea Lime, Juice and Zest
  • 2 tablespoon Chopped Cilantro
  • Salt to taste
  • ¼ cup Crumbled Ricotta or Feta Cheese If you have access to queso fresco, use that.

Instructions

  • Soak the corn in water for 30 minutes.
  • While the corn is soaking, heat your barbecue on medium-high heat (about 350°f - 400°f) for 15-20 minutes.
  • Take the corn out of the water, leave it in the husk, and put it on the grill. Close the lid and cook for 15 to 20 minutes. Flip it halfway through cooking.
  • Take the corn off the grill and let it cool for 5 minutes.
  • While the corn is cooling, combine the mayo, chipotle, lime zest and juice and cilantro. Mix well.
  • Pull the husk back off the corn but leave it attached for presentation and to provide a handle to hold on to. Brush the corn on all sides with the chipotle mayonnaise mixture and top with some crumbled cheese. Enjoy!