GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield Makes 1 cup of dip
Number Of Ingredients 7
Steps:
- Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
- Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
- When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
- Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams
PARMESAN ROASTED CORN ON THE COB
Roasted corn on the cob with Parmesan cheese and mayonnaise.
Provided by pinkmalibu442
Categories Side Dish Vegetables Corn
Time 20m
Yield 5
Number Of Ingredients 6
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- Brush a thin layer of mayonnaise on each ear of corn. Sprinkle the corn with the Parmesan cheese, chili powder, salt, and pepper. Wrap each ear with aluminum foil and place on the grill.
- Grill, turning occasionally, until the kernels begin to brown, about 10 minutes.
Nutrition Facts : Calories 356 calories, Carbohydrate 29.7 g, Cholesterol 22.4 mg, Fat 24 g, Fiber 4.5 g, Protein 11.2 g, SaturatedFat 5.7 g, Sodium 872.4 mg, Sugar 5.1 g
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
GRILLED CORN ON THE COB WITH SPICY MAYO, LIME, AND CHEESE
In Mexico, grilled corn on the cob covered with a smoky mayonnaise and rolled in crumbly cheese is a popular street food. This version packs a similar flavorful punch and looks cool, too.
Provided by Genevieve Ko
Categories Side dishes
Yield 4
Number Of Ingredients 6
Steps:
- Prepare a medium-high (400°F to 475°F) charcoal or gas grill fire for direct grilling.
- Combine the mayonnaise, lime zest, chili powder, and 1/4 tsp. salt in a small bowl until well blended. Spread the cheese on a large plate.
- Grill the corn, turning occasionally, until charred in places and crisp-tender, about 8 minutes.
- Slather the corn with the mayonnaise mixture, then roll and press into the cheese. Sprinkle any remaining cheese on top.
Nutrition Facts : ServingSize 4, Calories 230 kcal, Fat 150 kcal, SaturatedFat 5 g, TransFat 17 g, Carbohydrate 17 g, Fiber 2 g, Protein 7 g, Cholesterol 25 mg, Sodium 360 mg, UnsaturatedFat 11 g
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.
CORN ON THE COB WITH CHIPOTLE-SCALLION BUTTER
Provided by Shelley Wiseman
Categories Vegetable Side Fourth of July Vegetarian Quick & Easy Cinco de Mayo Father's Day Backyard BBQ Corn Hot Pepper Tailgating Jalapeño Potluck Gourmet Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 servings
Number Of Ingredients 5
Steps:
- Stir together butter, scallions, chipotles, zest, and rounded 1/2 teaspoon salt in a large bowl.
- Cook corn in a large pot of boiling water until crisp-tender, 3 to 5 minutes. Transfer with tongs to butter mixture and toss.
CHIPOTLE MAYO WITH OREGANO-PANKO GRILLED CORN
Provided by Marcela Valladolid
Categories side-dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill or grill pan to high heat.
- Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes.
- Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper.
- In a medium saucepan over medium-low heat, melt the butter. Add the panko and oregano and season with salt. Toast in the pan for a few minutes, tossing to combine.
- Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro.
CHIPOTLE MAYO
This recipe is super easy with a food processor! Use this mayo on cold cut sandwiches or mixed with canned fish. Don't use Miracle Whip or salad dressing for this. Neither one qualifies as mayonnaise and are not as thick as the real thing, which will make your result much runnier. You can get the chipotle chiles in adobo sauce at a supermarket with a good variety of more authentic Mexican items. They are either canned or bottled.
Provided by CLOUDSSUNRAIN
Categories Side Dish Sauces and Condiments Recipes
Time 5m
Yield 8
Number Of Ingredients 3
Steps:
- In a food processor, combine the mayonnaise, chipotle chilies, and adobo sauce. Pulse until smooth and well blended.
Nutrition Facts : Calories 101.4 calories, Carbohydrate 0.8 g, Cholesterol 5.2 mg, Fat 11 g, Fiber 0.2 g, Protein 0.1 g, SaturatedFat 1.6 g, Sodium 102.7 mg, Sugar 0.1 g
CHIPOTLE CORN ON THE COB
Provided by Michael Symon : Food Network
Categories side-dish
Time 1h21m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Pull husks back on corn. In a small bowl combine the chipotle, lemon zest and juice and butter. Rub half the butter on corn and pull the husk back up. Grill corn for 3 minutes per side.
- Serve with remaining butter.
WHITE CORN ON THE COB SEASONED WITH CHIPOTLE PEPPERS AND BUTTER!
Make and share this White Corn on the Cob Seasoned With Chipotle Peppers and Butter! recipe from Food.com.
Provided by Rita1652
Categories Corn
Time 15m
Yield 6 serving(s)
Number Of Ingredients 3
Steps:
- Place corn in heavy foil pour butter over corn and sprinkle minced peppers over corn. Seal foil around corn tightly.
- Grill over hot coals for 5-8 minutes.
Nutrition Facts : Calories 111.3, Fat 4.9, SaturatedFat 2.6, Cholesterol 10.2, Sodium 47.3, Carbohydrate 17.1, Fiber 2.4, Sugar 2.9, Protein 2.9
GRILLED CORN WITH CHIPOTLE MAYONNAISE
Grilling is one of the easiest ways to cook corn on the cob. We love serving it with a spicy lime-chili mayo.
Categories Barbecue,Sides
Yield Serves 6.
Number Of Ingredients 5
Steps:
- To prepare chipotle mayonnaise, combine mayonnaise, chipotle peppers and lime juice until blended. Cover and refrigerate until serving.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes.
- Cut each cob of corn crosswise into 3 pieces. Combine corn and oil in a heavy plastic bag. Squeeze bag to coat corn with oil. Remove corn from bag. Grill corn, turning occasionally, until blackened in a few spots, about 10 - 15 minutes. Serve with chipotle mayonnaise.
Nutrition Facts : Calories 254 calories, 18.5 g fat, 3.7 g protein, 22.6 g carbohydrate, 2.6 g fibre, 128 mg sodium
CHIPOTLE FIRE ROASTED CORN ON THE COB
This sweet corn is kicked up with chiptoles pepper in Adobe sauce. It is both sweet and spicy with every bite.
Provided by Abba Gimel
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the first three ingredients
- Place corn in heavy foil pour the mixture over corn.
- Seal foil around corn tightly.
- Grill over hot coals for 5 minutes, turning 2 times.
- Remove from foil and put back on the hot grill for 3- 5 minutes, turning 2 times.
Nutrition Facts : Calories 165.4, Fat 4.3, SaturatedFat 0.6, Sodium 7.3, Carbohydrate 32.8, Fiber 3.5, Sugar 8.1, Protein 4.1
EASY GRILLED CORN WITH CHIPOTLE-LIME BUTTER
Grilling corn in the husks is so easy. There's no need to remove the silk and tie the husk closed before grilling. Just soak, grill and add your favorite flavored butter. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- In a large stockpot, cover corn with cold water. Soak 30 minutes; drain. Grill corn, covered, over medium heat until tender, turning occasionally, 25-30 minutes. , Meanwhile, combine the remaining ingredients. Carefully peel back husks; discard silk. Spread butter mixture over corn.
Nutrition Facts : Calories 225 calories, Fat 13g fat (8g saturated fat), Cholesterol 31mg cholesterol, Sodium 265mg sodium, Carbohydrate 27g carbohydrate (9g sugars, Fiber 3g fiber), Protein 5g protein.
GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER
Categories Vegetable Side Fourth of July Quick & Easy Lime Hot Pepper Summer Grill/Barbecue Bon Appétit Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. (Can be prepared 4 hours ahead. Cover corn and refrigerate.)
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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CHIPOTLE CORN SALSA RECIPE - HAPPY KITCHEN
From happykitchen.rocks
Ratings 9Calories 41 per servingCategory Appetizer, Condiment
- Start by cutting corn kernels off the cob into a large bowl. Heat a wide frying pan and dry roast your corn for 7-10 minutes over medium heat, stirring occasionally. Skip the roasting if you are using grilled corn.
- Once the corn is golden and got a little color, let it cool a bit. Add diced red onions, chopped scallions, chopped parsley, minced chipotles in adobo sauce, a splash of lime juice, extra virgin olive oil to bring it all together and salt and freshly ground black pepper to taste. Stir and serve immediately or refrigerate in an airtight container for up to 4 days. Enjoy!
GRILLED CORN WITH CHIPOTLE MAYO RECIPE - GOOD FOOD
From goodfood.com.au
Servings 4Total Time 30 minsCategory Starter/Entree
- Remove the husks and silks from the corn (or pull back the husks to form a ponytail handle). Cook in simmering salted water for 20 minutes or until tender, then drain well.
- To make the mayo, whiz the chipotle, mayonnaise, sour cream, lime juice, oregano, sea salt and pepper in a blender until creamy.
- When ready to eat, heat the barbecue or grill. Cut each cob in half, brush with olive oil, season and cook over medium heat until nicely charred. Roll each corn cob in the mayo, dust with parmesan and paprika and serve with lime wedges.
MEXICAN CORN ON THE COB RECIPE - LEITE'S CULINARIA
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5/5 (1)Total Time 1 hrCategory SidesCalories 152 per serving
- Preheat your grill on medium or place a grill pan over medium heat. Melt the butter in a small saucepan or a microwave, add the grated lime zest and chipotle chile in adobo, and mix together.
- Using long-handled tongs, place the corn on your grill or grill pan. Brush the corn with half the chipotle butter and cook, turning every few minutes, until nicely colored on all sides. Remove the corn from the heat, generously brush each ear with the remaining butter, and season with salt. Pile the corn onto a platter and serve with lime wedges for squeezing, if desired.
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Reviews 5Servings 4Cuisine MexicanCategory Appetizer
- Roast the poblano pepper by placing the pepper directly over the flame of your gas stove on high. Use tongs to turn the pepper often to char the entire pepper. Side Note: If you don't have a gas stove, use a broiler on high with the pepper right under it. Turn it often with tongs to char the entire pepper.
- Place the charred pepper in a bowl and immediately cover it with plastic wrap tightly. Set aside for 10 minutes to allow the skin to soften.
- Remove the plastic wrap and peel the charred skin from the pepper. Slice pepper in half, remove the stem, seeds and vein then dice and set aside.
- Bring a pot of water to boil over high heat. Add the two cobs of shucked corn and cook for 2 minutes. Remove from the water and place on a paper towel to dry and cool down.
HONEY-CHIPOTLE GRILLED CORN RECIPE | MYRECIPES
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5/5 (4)Total Time 20 minsServings 8Calories 232 per serving
- Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.
- Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.
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4/5 (3)Total Time 20 minsServings 8Calories 232 per serving
- Heat a charcoal or gas grill to medium-hot (you can hold your hand 1 to 2 in. above cooking grate only 3 to 4 seconds). Combine chiles, butter, honey, garlic, and salt in a blender and whirl until smooth.
- Put unhusked corn on grill and cook, turning occasionally, 15 minutes. Husks will blacken. Transfer to a work surface, remove husks, brush ears generously with butter mixture, and return ears to grill. Grill until lightly browned, about 5 minutes. Serve warm, with remaining butter.
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GRILLED CORN ON THE COB WITH CHIPOTLE BUTTER - BON APPéTIT
From bonappetit.com
4/5 (7)Servings 8
- Melt butter in small saucepan over medium heat. Add minced chipotles, fresh lime juice, and 1/4 teaspoon salt. Reduce heat to low and cook chipotle butter 1 minute to blend flavors.
- Place ears of corn on baking sheet. Brush corn all over with chipotle butter. DO AHEAD Can be prepared 4 hours ahead. Cover corn and refrigerate.
- Prepare barbecue (medium-high heat). Grill corn until cooked through and blackened in spots, turning frequently, about 6 minutes. Serve corn with lime wedges.
- *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores, and some supermarkets.
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- TO GRILL: Trim the silk from the top of each ear of corn (to prevent it from catching fire) and peel away the first layer of husks.
- Pull down the outer husks of the corn to the base (but DO NOT REMOVE) and remove all of the silk. Fold husks back into place, and soak cobs COMPLETELY submerged in a pot of cold water lightly seasoned with salt for 15 minutes. (I place a second large bowl of water on the husks to keep them completely under the water because they like to float).
- Meanwhile, grease grill and preheat to a medium (350 degees F). After soaking, remove the corn from the water and shake off any excess water.
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From spicysouthernkitchen.com
Reviews 7Category Side DishCuisine AmericanTotal Time 20 mins
- In a small bowl, stir together mayonnaise, sour cream, milk, lime juice, chipotle peppers, adobo sauce, and salt.
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From 10play.com.au
- For the Chipotle Mayonnaise, place the egg, chillies and sauce, the juice of 1 lime and the grapeseed oil into the canister of a stick blender. Place the blade cage of the stick blender directly over the egg yolk. Blend for few seconds then slowly lift the blender up through the ingredients and process until emulsified and thick. Add the remaining lime juice and salt, to taste. Transfer to a squeeze bottle and set aside in the fridge.
- For the Charred Corn with Paprika Butter, place the corn cobs onto the hot plate or frypan and cook until the corn has steamed through, about 12-15 minutes, taking care to avoid the husks catching fire. Remove from the heat and set aside until cool enough to handle. Remove the husks and cut each cob in half.
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