Roasted Corn with Chipotle Mayo

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Words cannot express how much I love Mexican street corn! You can find it in every food stand/cart and restaurant throughout Mexico and every region has their own way of preparing this popular snack. I grew up eating corn in a cup prepared with butter, lime juice, grated cheese and hot sauce but as I grew older my craving for corn on the cob grew especially when fire roasted. This recipe for chipotle mayonnaise is one of my favorite toppings and it is highly addictive, I must warn. It is also perfect for summer cookouts and  camping trips to the lake so if you like your corn on the cob with a little kick, give this recipe a try.

Recipe serves 4-6

6 tbsp mayonnaise

1 chipotle pepper in adobo sauce

2 small garlic cloves

handful fresh cilantro with stems

juice of 1 lime

pinch of sea salt (adjust according to taste)

1 tbsp cotija cheese plus 1/4 cup more for serving

In a blender or food processor, blend all ingredients until well incorporated. 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.

Spread a layer of the chipotle topping on each cob and sprinkle cotija cheese. Serve while hot.

 

 

 

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