Grilled Corn with Chipotle Mayonnaise

The perfect summer side! Fresh sweet corn, creamy mayo speckled with chipotle chilies in adobo sauce, and bright, refreshing cilantro. Each bite... WOW! And just 4 ingredients!

This is like Mexico City street corn, but MUCH easier and not smothered in cheese. Of course, you can ADD Mexican cotija or parmesan cheese, but I don't think you need it. If you want cheese, just roll the cobs in grated cheese after you add the chipotle mayo.

I COULD NOT STOP EATING this corn! It's perfectly charred from the grill (stovetop OR outdoor) and is laced with a creamy, chipotle-spiked mayonnaise. The mayo adds JUST ENOUGH heat, without overpowering the sweet corn. This is now my favorite side dish for summer!

Did you load up on fresh corn at the market? GREAT! It's easy to double and triple this recipe. Just throw more ears on the hot grill and make more chipotle mayo. If you have leftover mayo, store it in the fridge for up to 1 week. I don't think you'll have leftover corn...

To create the perfect "drizzle" of mayo on the corn, use a plastic squeeze bottle or, if you don't have one, spoon the mayo into a freezer bag and snip the corner so you can squirt out thin strips onto the cob after it's grilled.

You will be AMAZED with the flavor going on in this simple recipe. I can't wait for you to try it...

Grilled Corn with Chipotle Mayonnaise

Cooking spray
4 ears cob corn, shucked
Salt and ground black pepper
1/4 cup mayonnaise
1 tablespoon minced chipotle chilies in adobo sauce
Cilantro leaves for serving

Coat an outdoor grill or stovetop grill pan with cooking spray and preheat to medium-high.
Place the corn on the hot grill and cook until charred on all sides, about 5 to 7 minutes, turning frequently. Season with salt and pepper and remove the corn from the heat.
Wrap the corn in foil (to steam) while you prepare the mayonnaise.
In a small bowl, combine the mayonnaise the chipotle chilies. Mix well. Spoon the mixture into a plastic squeeze bottle or small freezer bag. If you're using a bag, snip one corner.
Arrange the corn on a serving plate and squeeze the chipotle mayonnaise back and forth over the cobs, creating ribbons of mayo. Serve hot with cilantro leaves sprinkled over top and extra mayo on the side.

Serves 4