Chipotle Mayo with Oregano-Panko Grilled Corn
- Total:
- 30 min
- Active:
- 10 min
- Yield:
- 4 servings
- Level:
- Easy
Ingredients
Directions
Preheat a grill or grill pan to high heat.
Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes.
Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper.
In a medium saucepan over medium-low heat, melt the butter. Add the panko and oregano and season with salt. Toast in the pan for a few minutes, tossing to combine.
Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro.
My Private Notes
More from:
The Kitchen
Get the Recipe
Buffalo Chicken Enchiladas
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Now Playing
Buffalo Chicken Enchiladas 00:45
Rotisserie chicken is the time-saving secret to this mashup of favorites.
Get the Recipe
Now Playing
Patriotic Piñata Cookies 01:00
These fun sugar cookies have a patriotic surprise inside!
Get the Recipe
Now Playing
Grilled Brie with Prosciutto 00:40
Wrap Brie and pineapple in prosciutto and grill for a melty, gooey snack.
Now Playing
How to Make Basil Pesto 03:48
Frederic shares helpful tips for making and storing fresh basil pesto.
Now Playing
Sheet Pan Brownie-Cookie Bars 01:15
If variety is the spice of life, this dessert offers plenty of options.
Get the Recipe
Now Playing
Meatball Marsala 00:53
Enjoy meatballs in a Marsala wine and mushroom sauce with this recipe.
Get the Recipe
IDEAS YOU'LL LOVE
