Recipe courtesy of Marcela Valladolid

Chipotle Mayo with Oregano-Panko Grilled Corn

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

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Level: Easy

Total: 30 min
Active: 10 min

Yield: 4 servings

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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.