Street Corn Recipe

Make the aioli

In a small bowl combine 1/2 cup mayonnaise, 1 tsp minced chipotle pepper, 1/2 tsp adobo sauce, 1 tbsp fresh lime juice, 1/2 tsp grated garlic, 1/2 tsp honey (if using), and 1/4 tsp salt. Whisk until smooth and homogeneous. Taste and adjust salt, lime, or chipotle to preference. Cover and refrigerate while you prepare the corn to allow flavors to meld (at least 15 minutes).

Prepare corn

Preheat a grill or grill pan to medium-high heat (about 400°F/200°C). Remove husks and silk from 4 ears of corn and pat dry.

Grill corn

Brush each ear lightly with melted or softened butter (about 1/2 tbs per ear). Place corn on the hot grill and cook, turning every 2-3 minutes, until kernels are charred in spots and tender, about 10-12 minutes total. For stovetop, use a grill pan and similar timing. Alternatively, you may boil or roast the corn, but grilling yields characteristic char flavor.

Finish & assemble

When corn is just off the grill, brush each ear generously with chipotle aioli (about 1-1.5 tbs per ear). While aioli is still tacky, roll or sprinkle the corn with crumbled cotija cheese (about 3 tbsp per ear). Sprinkle each ear with about 1/2 tsp chile tajin, more or less to taste. Garnish with chopped cilantro if using and serve with lime wedges alongside for squeezing.

Serve

Serve immediately while warm. Recommend one ear per person as a side; squeeze lime over the corn just before eating.

Grilled Chicken (optional)

If adding grilled chicken (+$4), pound one boneless skinless chicken breast to an even thickness (~3/4 inch), season with 1/4 tsp salt and 1/4 tsp black pepper and lightly brush with 1 tbs olive oil. Preheat grill to medium-high and grill 4-5 minutes per side or until internal temperature reaches 165°F (74°C). Let rest 5 minutes, then slice thinly and serve atop or alongside the corn. Use leftover aioli as a drizzle for the chicken.

Grilled Shrimp (optional)

If adding shrimp (+$5), toss 8 peeled/deveined shrimp with 1/2 tbs olive oil, 1/8–1/4 tsp salt and a pinch of pepper. Skewer or place directly on the grill and cook 2 minutes per side until opaque and firm. Serve 6–8 shrimp per order alongside or on the cob, with a light brush of aioli.