Street Corn Recipe

Make the sauce

In a medium bowl, combine 1 cup mayonnaise, 1 tablespoon minced chipotle peppers, 1 teaspoon adobo sauce, 2 tablespoons fresh lime juice, 1 minced garlic clove, 1 teaspoon salt, and 1 teaspoon black pepper. Whisk until smooth and homogenous. Taste and adjust seasoning — add more adobo or lime for heat/acidity. Refrigerate while preparing corn (at least 15 minutes) to let flavors meld.

Prep corn

Husk the corn and remove silk. Rinse and pat dry. If using wooden skewers, soak them now to prevent burning (optional). Brush each ear lightly with 1/2 tablespoon melted butter or oil and sprinkle with about 1/4 teaspoon kosher salt per ear.

Grill or roast corn

Preheat a grill to medium-high (about 425°F/220°C) or heat a heavy skillet / cast-iron pan over medium-high heat. Place the corn on the grill grates or in the skillet. Cook, turning every 2–3 minutes, until charred in spots and tender, about 10–12 minutes total. If roasting in a 425°F oven, place on a rimmed baking sheet and roast 20–25 minutes, turning halfway, until charred and tender.

Rest

Remove corn from heat and let rest 2 minutes so juices settle. If you brushed with butter, blot any excess so sauce will adhere.

Working one ear at a time, use a brush or spoon to coat the hot corn evenly with the chipotle mayo (about 2–3 tablespoons per ear). The heat helps the sauce adhere.

While the mayo is still wet, sprinkle each ear with crumbled cotija cheese (about 3/4 ounce per ear). The cheese will stick to the mayo. Then dust each ear lightly with smoked paprika (about 1/2 teaspoon per ear) for color and smoky flavor.

Garnish with thinly sliced scallions (about 3/4 tablespoon per ear) and finish with a squeeze of fresh lime juice from the lime wedges. Taste and add more salt or paprika if desired.

Serve immediately while warm. Leftover mayo can be refrigerated up to 4 days; reheat corn gently if desired.