Chipotle Mayo with Oregano-Panko Grilled Corn
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
- Level: Easy
- Total: 30 min
- Active: 10 min
- Yield: 4 servings
Ingredients
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
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.
