Chipotle Corn

  • Steps
  • Ingredients


  • Peel back the husks and remove the silks from corn, wrap the husks around the stem and tie.
  • Blanch corn in a large stock pan of boiling water for 6 minutes or until bright golden, drain well.
  • For the chipotle mayo, put the chili on a board and mince (squash on board with side of knife and chop) put in a bowl with mayonnaise, garlic, lime juice and cayenne. Mix well. Season with salt.
  • Put the grated cheese on a medium tray.
  • Heat a grill to medium-high heat and add the corn.
  • Grill corn on each side for a few minutes until some of the kernels begin to look darker, and a little charred. Add limes and grill cut-side down until charred.
  • Remove from the grill and immediately brush the chipotle mayo all over the corn.
  • Roll corn in the cheese, drizzle with extra mayonnaise and scatter with chives.


  • Chipotles are dried, smoked jalapeños. Adobo is a tangy, slightly sweet red sauce.

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