Grilled Corn Recipe

Name: Lime and Salt Restaurant Bars Grilled Corn Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 4 each corn on the cob; 2 tbs olive oil; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 0.5 cups mayonnaise; 1 tsp chipotle peppers in adobo (finely minced); 1 tbs fresh lime juice; 0.5 tsp garlic (minced); 0.5 tsp smoked paprika; 0.25 tsp salt; 0.75 cups queso fresco (crumbled); 0.25 cups fresh cilantro (chopped); 4 each radishes (thinly sliced); 2 each lime wedges; 2 tbs extra chipotle mayo (for drizzling)

Inspired by Lime and Salt Restaurant Bar

Time30m

Serves4

Queso fresco, chipotle mayo, cilantro, radish.

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Ingredients

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Grilled corn

4 each corn on the cob

2 tbs olive oil

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Chipotle mayo

1/2 cups Mayonnaise

1 tsp chipotle peppers in adobo (finely minced)

1 tbs Fresh lime juice

1/2 tsp Garlic (minced)

1/2 tsp Smoked paprika

1/4 tsp Celtic sea salt

Toppings

3/4 cups queso fresco (crumbled)

1/4 cups fresh cilantro (chopped)

4 each radishes (thinly sliced)

2 each Lime wedges

2 tbs extra chipotle mayo (for drizzling)

Method

Grilled corn

Prep corn

Preheat a grill to medium-high (about 400–450°F / 200–230°C). Husk the corn and remove silk. Pat cobs dry with a clean towel.

Brush each ear of corn all over with olive oil, then season with kosher salt and black pepper, rubbing to coat evenly.

Place corn directly on the grill grates. Cook, turning every 2–3 minutes, until kernels are charred in spots and tender throughout, about 10–12 minutes total depending on heat and cob size.

When done, transfer corn to a platter and let rest 2 minutes so it’s cool enough to handle.

Chipotle mayo

While the grill heats or corn cooks, make the chipotle mayo. In a small bowl combine mayonnaise, finely minced chipotle pepper (start with 1 tsp and increase to taste), lime juice, minced garlic, smoked paprika and 1/4 tsp salt.

Whisk until smooth and taste; adjust salt or chipotle level as desired. If mixture is too thick for drizzling, thin with 1–2 teaspoons of water or additional lime juice.

Assemble and serve

Using a brush or spoon, evenly spread or drizzle about 1 tablespoon of chipotle mayo over each warm ear of corn so it adheres to the kernels.

Sprinkle crumbled queso fresco over each corn ear, pressing gently so it sticks to the mayo. Scatter thin radish slices and chopped cilantro over the top.

Optionally add an extra drizzle of chipotle mayo (about 1/2 tablespoon) and finish with a squeeze of lime over each ear. Serve immediately with lime wedges on the side.