Roasted Corn Recipe

Preheat: Preheat your grill to medium-high (about 400–450°F / 200–230°C). If using an oven, preheat to 450°F (230°C) and line a baking sheet with foil.

Prep corn: Remove husks and silk from the corn. Rinse and pat dry. Lightly brush each ear with olive oil (about 1/2 tbs per ear) and season all over with salt and pepper.

Grill or roast: Place corn directly on the grill grates. Grill, turning every 3–4 minutes, until kernels are charred in spots and tender, about 10–12 minutes total. If using the oven, arrange corn on the prepared baking sheet and roast, turning once, for 20–25 minutes until charred in places.

Butter finish: Transfer hot corn to a tray and brush each ear with melted butter to glaze and add richness.

Roast jalapeños: While the corn cooks, char the whole jalapeños over a gas burner, under a broiler, or directly on the grill until skins are blackened and blistered on all sides (about 5–7 minutes), turning as needed.

Steam and peel: Place charred jalapeños in a bowl and cover with plastic wrap or a plate for 5 minutes to steam. Peel off skins, remove stems and seeds (for less heat, remove all seeds), and finely dice the flesh.

Assemble topping: In a small bowl combine diced jalapeños, crumbled queso fresco, chopped cilantro, smoked paprika, and the juice of the lime. Mix gently. Taste and add a pinch of salt if needed.

Make aioli: In a blender or food processor, combine the mayonnaise, 1 canned chipotle pepper (more or less to taste — remove seeds for less heat), 1 tsp adobo sauce, minced garlic, lime juice, honey, and 1/2 tsp salt.

Blend: Pulse until smooth and homogenous. Scrape down sides and taste; adjust seasoning with more lime, salt, or adobo if desired. If too thick, whisk in 1–2 tbs water to reach a drizzleable consistency.

Chill: Transfer aioli to a small bowl, cover, and refrigerate for at least 10 minutes to let flavors meld. It can be made up to 24 hours ahead.

Plate: Place hot roasted corn on a serving platter or serve individually.

Sauce and top: Using a spoon or a brush, lightly coat each ear with chipotle aioli (about 2 tbs per ear). Evenly sprinkle jalapeño-queso fresco mixture over the corn so crumbles and diced jalapeño cling to the aioli.

Garnish and serve: Optionally sprinkle a little extra smoked paprika or chopped cilantro. Serve immediately with lime wedges on the side for squeezing.