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

By Nagi | RecipeTin Eats

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!

Ingredients

• 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. 1

   Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)

2. 2

   BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.

3. 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. 4

   Allow the corn to cool slightly.

5. 5

   Place the parmesan in a shallow dish.

6. 6

   Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.

7. 7

   Roll the corn in the parmesan.

8. 8

   Sprinkle with a pinch of ancho chili powder, and serve with lime wedges on the side.