Description
A smoky, spicy, and creamy grilled corn side dish featuring a homemade chipotle adobo glaze, topped with tangy crema, cotija cheese, and fresh cilantro.
Ingredients
Scale
- 8–10 ears of fresh corn, shucked
- 2 tablespoons vegetable oil
- 3–4 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 2 cloves garlic, minced
- 2 tablespoons fresh lime juice
- 1 tablespoon honey
- 1/2 teaspoon ground cumin
- 1/2 cup Mexican crema or sour cream
- 1/2 cup crumbled feta or Cotija cheese
- 1/4 cup fresh cilantro, chopped
- Red pepper flakes (optional)
Instructions
- Blend chipotle peppers, adobo sauce, minced garlic, lime juice, honey, and cumin in a blender until smooth to create the glaze.
- Shuck the corn, rinse, and pat dry. Preheat grill to medium-high heat.
- Lightly brush corn with vegetable oil and place directly on grill grates.
- Grill corn for 10-12 minutes, rotating frequently, until charred and tender.
- Remove corn from direct heat and brush generously with the chipotle glaze. Add a second layer if desired.
- Mix Mexican crema with crumbled cheese until combined.
- Transfer glazed corn to a platter, drizzle with crema mixture, and sprinkle with cilantro and red pepper flakes.
- Serve immediately while hot.
Notes
Apply the glaze after the initial charring to prevent burning due to the honey content. For extra moisture, wrap shucked corn in foil with water for the first 10 minutes of grilling, then unwrap to char. The glaze can be made up to 3 days in advance.
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 ear of corn with g
- Calories: 280
- Sugar: 6
- Fat: 14
- Carbohydrates: 32
- Fiber: 4
- Protein: 6
Keywords: chipotle corn, grilled corn, labor day recipes, mexican street corn, spicy side dish, summer bbq, gluten-free side