Chipotle Mayo with Oregano-Panko Grilled Corn

  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
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4 ears corn, husked

1/2 cup mayonnaise 

1/4 cup sour cream 

2 teaspoons fresh lime juice 

2 canned chipotle chiles in adobo, coarsely chopped

Kosher salt and freshly ground black pepper

5 tablespoons unsalted butter 

2 cups panko breadcrumbs 

1 tablespoon crushed dried oregano 

2 tablespoons chopped fresh cilantro 


  1. Preheat a grill or grill pan to high heat.
  2. Grill the corn, turning occasionally, until browned in spots and the kernels are tender, 15 to 20 minutes.
  3. Meanwhile, in a small bowl, mash together the mayo, sour cream, lime juice and chipotle chiles. Season with salt and pepper.
  4. 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.
  5. Smear the chipotle mayo on the grilled corn and coat with the panko mixture. Garnish with the chopped cilantro.

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