Grilled Mexican Corn with Chipotle Adobo Sauce (Mexicano Restaurant Copycat)

Method8 steps

1. 1

   Step 1: Blend all the chipotle with its adobo sauce, whole-egg mayonnaise (¼ cup), sour cream (¼ cup), lime juice (1 tbsp), oregano, salt (¼ tsp) and pepper in a small food processor until smooth. Keep this prepared chipotle mayo refrigerated while cooking the corn.

   Uses 1 ½ tbsp chipotle in adobo: one chipotle plus sauce totalling 1 ½ tbsp · ¼ cup whole-egg mayonnaise · ¼ cup sour cream · 1 tbsp lime juice · ½ tsp dried oregano flakes · ¼ tsp salt · Black pepper, to taste

2. 2

   Step 2: For the stovetop version, bring a large pot of water to the boil. Add all the corn cobs with their husks and silk removed and boil for about 10 minutes until cooked through.

   Boil corn · 10 minUses All 4–6 prepared corn cobs · Water, enough to boil the corn in a large pot

3. 3

   Step 3: Drain the corn into a colander and let it steam dry for a few minutes. Heat the tablespoon of olive oil (1 tbsp) in a skillet over high heat. Add the drained corn and turn it to char it on all sides, without leaving the pan unattended.

   Uses All cooked corn cobs, leaving boiling water behind · 1 tbsp olive oil for the stovetop charring stage

4. 4

   Step 4: Transfer the corn to a plate and let it cool slightly so it can be coated comfortably.

   Uses All the charred corn lifted from the skillet

5. 5

   Step 5: Put all the freshly grated Parmesan (½ cup) in a shallow dish ready for coating the corn.

   Uses ½ cup freshly grated Parmesan

6. 6

   Step 6: Brush each cooked cob generously with the prepared chipotle mayo. Keep any unused sauce separate and refrigerated.

   Uses All cooked corn cobs · Prepared chipotle mayo, enough to coat the cobs generously

7. 7

   Step 7: Roll each sauced cob in the dish of freshly grated Parmesan so the cheese sticks. Any Parmesan left in the dish is separate from the finished corn.

   Uses All coated corn cobs · Freshly grated Parmesan as needed to coat the cobs

8. 8

   Step 8: Sprinkle the measured chili powder or smoky paprika in small pinches across the coated corn. Serve with lime wedges alongside. Makes four to six corn portions, depending on the number of cobs used.

   Uses All finished corn cobs · ¼ tsp ancho chili powder, chipotle powder or smoky paprika · Lime wedges, for serving