Roasted Corn With Chipotle Mayonnaise Recipes
ROASTED CORN WITH CHIPOTLE MAYONNAISE
Categories Pepper Side Roast Vegetarian Quick & Easy Mayonnaise Lime Corn Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 snack or side-dish servings
Number Of Ingredients 6
Steps:
- Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
- Stir together mayonnaise and chiles in a small bowl.
- Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.
CHIPOTLE MAYO TOPPING FOR ROASTED CORN ON THE COB
Mexican street corn is one of our favorites and we love Adriana's version. The delicious spicy chipotle sauce is wonderful on top of sweet crisp corn. Grated Cotija cheese is a little salty and balances out the flavors. Once you try your corn this way, you're not going to want it any other way!
Provided by Adriana Torres
Categories Vegetables
Time 30m
Number Of Ingredients 9
Steps:
- 1. Roast your corn on the cob.
- 2. In a blender or food processor, blend all ingredients until well incorporated.
- 3. The thickness of the sauce is up to you; I personally prefer it on the chunky side. If you find the sauce is too thick, add 1 tbsp. of water.
- 4. Spread a layer of the chipotle topping on each cob and sprinkle Cotija cheese. Serve while hot.
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