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A delicious side dish or appetizer! This rich Grilled Mexican Corn with Chipotle Mayo has a fabulous smoky and spicy flavor that’s perfect to cook on your grill. Prepare it easily by mixing mayo with GOYA® Chipotle Peppers in Adobo Sauce and then spreading this savory mixture over grilled corn on the cob. Finally, top with delicious GOYA® Queso Fresco, oregano, and cilantro - delicious! And here's a tip: for a smooth, lump-free chipotle mayo, puree it in a blender or food processor.
Ingredients
1 tbsp.
GOYA® Butter with Olive Oil and Sea Salt
6
ears corn, husks removed
1 tsp.
GOYA® All Purpose Adobo Seasoning with Pepper
⅔ cup
GOYA® Mayonnaise with Lime
2
peppers from 1 can (7 oz.) GOYA® Chipotle Peppers in Adobo Sauce, finely chopped, plus 1tbsp. adobo sauce
½ cup
GOYA® Queso Fresco, crumbled
1 tbsp.
chopped cilantro
½ tsp.
GOYA® Oregano Leaf, crumbled
6
lime wedges, for serving
Directions
Step 1
Preheat grill to medium-high heat; grease grates well.
Step 2
Brush corn with tub butter and sprinkle with Adobo seasoning.
Step 3
Grill corn, turning occasionally, for 10 to 15 minutes or until well-marked and tender.
Step 4
Meanwhile, in another small bowl, stir together mayonnaise, chipotle peppers and adobo sauce until combined.
Step 5
Brush mayonnaise chipotle mixture evenly over cobs of corn. Sprinkle with queso fresco, cilantro, and oregano. Serve with lime wedges.
Note: For a smoother chipotle mayonnaise, purée in blender or food processor.
New from Goya
Recipe Tags
Appetizers & Snacks Breakfast & Brunch Salads Main Dishes Side Dishes Desserts & Drinks BBQ & Grilling Game Day Movie Night CIA Recipes Main Dishes Side Dishes Salads Desserts & Drinks Appetizers & Snacks Summertime Caribbean Mexico South America Central America Spain Under 20 Summer GrillingRecipe Reviews
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