Description
Fire-Roasted Chipotle Street Corn offers a deep, smoky, and spicy flavor. Charring the corn over an open flame and adding chipotle creates a unique, medium-level heat with rich undertones.
Ingredients
Scale
- 4 ears of corn, husked
- 2 tablespoons olive oil
- 1 chipotle pepper in adobo sauce, minced
- 1 tablespoon adobo sauce from the can
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
- Salt to taste
Instructions
- Preheat your grill or a cast-iron skillet over medium-high heat.
- Brush the husked corn with olive oil.
- Grill the corn directly over the flame, turning occasionally, until charred in spots and tender, about 8-10 minutes.
- While the corn cooks, combine the minced chipotle pepper, adobo sauce, mayonnaise, and sour cream in a small bowl. Mix well.
- Once the corn is done, generously spread the chipotle-mayo mixture over each ear.
- Roll the coated corn in crumbled cotija cheese until evenly covered.
- Sprinkle with fresh cilantro and a squeeze of fresh lime juice.
- Serve immediately with extra lime wedges.
Notes
- For extra smokiness, you can char the corn directly on a gas burner if you don’t have a grill.
- Adjust the amount of chipotle and adobo sauce to your preferred spice level.
- If cotija cheese is unavailable, you can substitute with feta cheese.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear
- Calories: 250
- Sugar: 5g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 25mg