You HAVE to make this chipotle mayonnaise! It is good on so may things; use as a dip for chips, taquitos, fried calamari, on a burger, or this recipe-roasted corn! I bet it’d be great in a sushi roll too! With the summer months coming up, this is a perfect side dish to consume at any BBQ! I’m making it again this weekend for Father’s Day! And you should too! Enjoy!
Health tips: kidney friendly*, diabetes friendly*
Ingredients: 4 servings
- 2 ears of corn on the cob
- 1/2 cup of your favorite mayonnaise (regular, lite, olive oil mayo, Vegenaise, etc.)
- 1 small clove of garlic, grated or finely chopped
- 4-5 tsp of chipotle in adobo (see notes)
- 1 tsp lemon or lime juice
- 1 Tbs cilantro leaves
- 1/4 tsp agave
- 1/4 tsp salt (optional)
- Cotija cheese (found with Mexican cheese section-see notes)
This makes more chipotle mayo than you will need, but you’ll want to store the leftovers in a sealed container in the fridge to eat with future meals….like the near future. Make hamburgers tomorrow and use it on the burger!
- Mix the mayo, chipotle (see notes), garlic, lemon, cilantro, agave, and salt (optional) in a personal blender. Set aside in the fridge.
- Cook the corn you favorite way. I like to roast mine several different ways. Here is how I did it today: I turned my BBQ to medium to medium-high heat. I threw the corn straight onto the BBQ (husks, silk, and all). I roasted the corn for 15 minutes turning every 5 minutes. I took them off and let them cool for a few minutes. I shucked them (I took of the husk and silk), then cut them in half for a total of 4 pieces.
- If you want, you can pierce the end of the corn cob with a kebab stick to handle it easier. Spread the chipotle mayo all over the corn cob with a pastry brush/bbq brush. Sprinkle the Cotija cheese on top (or you can put the cheese in a shallow dish and roll the chipotle corn in it). Garnish with a little chopped cilantro if you wish. Enjoy!
Notes: Chipotle in adobo are dried, smoked jalapenos in a vinegary sauce (it comes in a small can). It can be found in the Hispanic foods isle. Typically, you will only use very little of the the contents in the can. So when you bring the can home, put the entire contents of the can in a small personal blender and blend it up. Use what you need for this recipe and store the blended chipotle in a small food storage bag. Stick the bag in the freezer. When you need more chipotle for a future recipe, just break off a however much you need.
Cotija cheese can be found in the Mexican cheese section at your local grocery store. It sometimes comes in a “chunk-like” form or a “grated” form (like Parmesan cheese). If you can only find it in the chunk-like form, just bring it home and stick it in your food processor until it the the consistency of grated Parm cheese. Store leftovers in a container in your fridge.
*The trick to any diet is “moderation”. I know it is sometimes hard to eat only half of an ear of corn, but that is the proper serving size for everyone. According to both the American Diabetes Association and DaVita.com mayonnaise and corn can be consumed in moderation.