Recipes

New Mexican Street Corn

Name: New Mexican Street Corn
Total time: 50 min
Ingredients: 4 ears of corn; Salt and freshly ground pepper; 0.25 cup mayonnaise; 1 chipotle chile in adobo sauce; 1.5 teaspoons snipped chives; 2 tablespoons extra-virgin olive oil; 2 ounces grated Cotija cheese; Lime wedges (for serving)

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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. More Corn Recipes

By Joseph Wrede

Updated on April 25, 2017

Active Time:

20 mins

Total Time:

50 mins

Yield:

4

Ingredients

4 ears of corn
Salt and freshly ground pepper
¼ cup mayonnaise
1 chipotle chile in adobo sauce
1 ½ teaspoons snipped chives
2 tablespoons extra-virgin olive oil
2 ounces grated Cotija cheese
Lime wedges (for serving)

Directions

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.
In a mini food processor, blend the mayonnaise with the chipotle. Add the chives; pulse. Add the oil; process until smooth.
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.