Posted 7 months ago

Very popular street dish in Mexico. Popularly sold after mass outside of churches. 


5 ears fresh sweet corn

¼ white onion, chopped⁣

½ lime, juiced⁣

1 tbsp cilantro⁣

1 cup mayonnaise

2 tsp canned chipotle adobo⁣

Salt, to taste

Queso cotija (or feta cheese if you can't find cotija cheese)⁣

Tajín powder seasoning (optional)⁣

4 tbsp vegetable or canola oil


Cook corn using your preferred/available method below.

BBQ: Place the corn on the grill, cover, and cook for 5 minutes. Uncover, turn the corn, and cook 5 minutes more. Repeat, turning at 5-minute intervals, until the husks have grill marks on all sides and the exposed kernels are charred, 15 to 20 minutes of total grilling.

OVEN: Preheat oven to 350° F. Place corn (husks on) directly on the oven rack and roast for 40 minutes or until corn is soft.

STOVE TOP: Shuck corn. Bring a tall stockpot of salted water to a boil. Add shucked corn and cook over medium heat for 5-7 minutes.

Meanwhile, make chipotle aioli by blending mayonnaise, chipotle adobo, lime juice and salt with a blender, magic bullet or hand blender.

Dice onion. Finely dice cilantro.

Once the corn is cool enough to handle, using a sharp knife, cut the kernels off the cob.

Heat oil in a frying pan on high. Add your chopped onion, and saute for 3 minutes. Add the kernels of corn. Cook until kernels are starting to char/blacken. (Approx. 5-6 minutes.)

Remove from heat into a mixing bowl. Add most of your cilantro (reserving some for garnish at the end). Add the chipotle aioli and stir with a spatula. Season with salt. Transfer to small individual serving dishes. Finish with cheese, remaining cilantro and tajin if you are using it.




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