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.