Mexican Mayonnaise really is the essential ingredient to set your grilled corn on the cob apart.
We were recently tasked with bringing corn on the cob to a friend’s BBQ gathering, and I wanted to do something special. We all love Mexican food, and doing something similar to the Grilled Corn on the Cob street vendors sell seemed ideal. They call it Elote, by the way.
Chipotle Aioli / Chipotle Mayo / Mexican Mayonnaise
Makes enough for 8 ears of corn
1/2 cup mayo
1 Tbsp water
1-2 teaspoons lime juice to taste
1 teaspoon grated lime zest
1/8 teaspoon salt or more to taste
1/2 teaspoon chili powder
1 teaspoon smoked paprika
2 teaspoons of the sauce from canned chipotle adobos
Nothing could be simpler. Just whisk all the ingredients together in a bowl. Takes 5 minutes, tops!
Mexican Grilled Corn (Elote)
8 ears of fresh sweet corn
1/2 cup crumbled Cotija cheese (use Romano or Feta if Cotija is not available)
Note: The finer you grate the cheese, the more of it will stick to the corn!
Peel back the husks but don’t remove. They’re a convenient handles when eating the corn.
Grill corn over medium-high heat for 8-10 minutes or until corn is tender and lightly browned. Turn occasionally.
Spread the mayo over the corn. Sprinkle with cheese. Serve immediately!
- To reduce grilling time, boil water in a pot, drop corn in the pot, when it boils again, remove the corn then grill it.
- No grill? Lightly brush the shucked corn with olive oil. Put it under the broiler. Turn with tongs until golden brown.
- In a hurry? Rinse ear of corn under water and wrap in a paper towel. Place on a microwave safe plate. Microwave for 3-5 minutes. Let rest for 2 mins. Remove corn husk. Apply your mayo and cheese and get down to eating!