In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. This is my family’s take on the dish, with our own flavor enhancements. —Carolyn Kumpe, El Dorado, California
Chipotle Lime Corn Cobs
Chipotle Lime Corn Cobs
Prep Time
25 min
Cook Time
25 min
Yield
6 servings
Ingredients
- 6 large ears sweet corn in husks
- 1/2 cup mayonnaise
- 1 chipotle pepper in adobo sauce, finely chopped
- 2 tablespoons minced fresh cilantro
- 2 tablespoons lime juice
- 1-1/2 teaspoons grated lime zest
- 1 garlic clove, minced
- 1/2 cup grated Asiago cheese
Directions
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain.
- Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often.
- In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread 1 heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts
1 ear of corn: 289 calories, 18g fat (3g saturated fat), 13mg cholesterol, 240mg sodium, 28g carbohydrate (5g sugars, 4g fiber), 7g protein.
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