New Mexican Street Corn

Chef Joseph Wrede (an F&W Best New Chef 2000) makes a killer version of this popular Mexican snack: grilled corn rolled in mayonnaise and grated cheese.

 

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  • Active:
  • Total Time:
  • Servings: 4
KEY: Summer, Grilling/Barbecuing, Roasting, Barbecue/Cookout, Father's Day, Game Day, Mexican, Southwestern/Tex-Mex, Side Dishes, Fast, Vegetarian

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Ingredients

  • 4 ears of corn
  • Salt and freshly ground pepper
  • 1/4 cup mayonnaise
  • 1 chipotle chile in adobo sauce
  • 1 1/2 teaspoons snipped chives
  • 2 tablespoons extra-virgin olive oil
  • 2 ounces grated Cotija cheese
  • Lime wedges, for serving

How to make this recipe

  1. Preheat the oven to 425°. Peel back the corn husks, leaving them attached. Discard the silk. Season the corn with salt and pepper. Replace the husks, wrap each ear in foil, transfer to a baking sheet and roast for 30 minutes, until just tender.
  2. In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
  3. Light a grill. Peel back the husks, leaving them attached. Brush the corn with half of the mayonnaise. Using the husks as a handle, grill the corn until lightly charred. Brush it with the remaining mayonnaise and roll in the cheese; serve with the lime wedges.
Contributed By Published August 2008

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