Chipotle Mayo with Oregano-Panko Grilled Corn

Save Recipe
  • Level: Easy
  • Total: 30 min
  • Active: 10 min
  • Yield: 4 servings
Share This Recipe

Ingredients

Directions

  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.
Whiskey Orange Chipotle Chicken Thighs
PREMIUM
8m Easy 98%
CLASS
Simple Chipotle Chilaquiles
PREMIUM
12m Intermediate 99%
CLASS
Vegetarian Pot Stickers
PREMIUM
32m Easy 100%
CLASS
Chipotle Hummus with Tajin
PREMIUM
6m Easy 100%
CLASS