Chipotle Mayo with Oregano-Panko Grilled Corn

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

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

  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.
Get the Recipe

Peanut Butter Molten Bundt

This decadent chocolate bundt cake is filled with molten peanut butter.

Chile Corn Muffins with Chipotle Butter

Grilled Corn with Sriracha Mayo

Grilled Corn and Chipotle Pepper Salad

Grilled Corn Skewers with Chipotle- Cilantro Butter

🤤 More Drool-Worthy Recipes