Mexican-Style Grilled Corn (Mexicano Restaurant Recipe)

 Mexican-Style Grilled Corn (Mexicano Restaurant Recipe)

This Mexican-style grilled corn is the best corn I've ever had! The corn is grilled over charcoal, coated in a rich chipotle mayonnaise, and topped with Parmesan cheese—it's absolutely delicious. I successfully recreated the signature corn from the Mexican restaurant in Sydney at home, and I even think mine tastes better!

Ingredients:

Chipotle Chili Avocado Sauce:

1 1/2 tablespoons Chipotle in Adobo sauce (1 Chipotle chili plus sauce total 1 1/2 tablespoons)

1/4 cup whole egg mayonnaise

1/4 cup sour cream

1 tablespoon lime juice

1/2 teaspoon dried oregano

1/4 teaspoon salt

Corn:

1/2 cup freshly grated Parmesan cheese

1/4 teaspoon ancho, Chipotle, or smoked paprika powder

Instructions:

Making Chipotle Chili Avocado Sauce:

Place all sauce ingredients in a small food processor and blend until smooth.

Grilled Corn:

Grill Method: Preheat a grill to high heat. Grill the corn for about 8 minutes, or until evenly charred and fully cooked.

Stovetop Method:

Bring a large pot of water to a boil and add the corn. Cook for 10 minutes. Drain and let the corn rest on a wire rack for a few minutes.

Heat 1 tablespoon olive oil in a skillet and sear the corn until charred on all sides. Assembly: Let the corn cool slightly.

Place the Parmesan cheese in a shallow dish.

Use a pastry brush to evenly spread the Chipotle in Adobo sauce over the corn.

Roll the corn in the Parmesan cheese to coat it completely.

Sprinkle with a little anchovy powder and serve with a lime wedge.

Tips:

Using whole-egg mayonnaise is key; regular mayonnaise is too vinegary. Whole-egg mayonnaise is available in supermarkets, and Japanese mayonnaise (such as Kewpie brand) is also a good choice.

Freshly grated Parmesan cheese adheres better to the corn and is less salty. If using ready-made grated Parmesan cheese, it's recommended to sprinkle it on the corn rather than rolling it.

If you don't have a small food processor, you can double the amount of sauce and use a regular-sized food processor or blender. Alternatively, mash the Chipotle in Adobo sauce into a paste using a mortar and pestle before mixing it with the other ingredients. If using this method, it's recommended to add an extra teaspoon of sauce.

Leftover Chipotle chili mayonnaise can be refrigerated for up to a month and used as a sauce for sandwiches or burgers.

This Mexican-style grilled corn is perfect as a snack or side dish at barbecue parties; its rich smoky flavor and cheesy aroma are sure to tantalize your taste buds!