Grilled Mexican Corn with Chipotle Adobo Sauce (Mexicano Restaurant Copycat)
This is the best corn I have ever had. It is a copycat of corn I had at a modern Mexican restaurant in Narrabeen, Sydney, called Mexicano (which I think is the second best corn! :) ) ! The chargrilled flavour is key for the ultimate corn experience. But don't worry! You can make it on stovetop - I've provided directions for both methods.Real Mexican street corn is sprinkled with Cotjia which isn't available here in Sydney. Parmesan is a ripper substitute - and dare I say it takes it to another level!
- Prep time
- 5 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 1/2 tbsp chipotle in adobo sauce ((1 chipotle + sauce totalling 1 1/2 tbsp) (Note 4))
- 1/4 cup whole egg mayonnaise ((Note 1))
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp dried oregano flakes
- 1/4 tsp salt
- Black pepper
- 4 to 6 corn on the cob
- 1/2 cup freshly grated parmesan cheese ((Note 2))
- 1/4 tsp ancho chili powder (, chipotle powder or smoky paprika)
- Lime wedges (, for serving)
Instructions
- 1
Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
- 2
BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.
- 3
Stovetop: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in the colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook all over until nicely charred.
- 4
Allow the corn to cool slightly.
- 5
Place the parmesan in a shallow dish.
- 6
Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
- 7
Roll the corn in the parmesan.
- 8
Sprinkle with a pinch of ancho chili powder, and serve with lime wedges on the side.