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Recipe courtesy of Marcela Valladolid

Show: The Kitchen

Episode: Perfect Plate of Summer

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Chipotle Mayo with Oregano-Panko Grilled Corn

Total:: 30 min
Active:: 10 min

Yield:: 4 servings

Level:: Easy

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.

My Private Notes

Name: Chipotle Mayo with Oregano-Panko Grilled Corn
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H30M0.000S
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