Corn on the Cob with Chipotle

Superama
Superama
These corn on the cobs have a delicious chipotle mayonnaise and parsley and are topped with fresh cheese. Ideal for these Christmas gatherings.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 4 ears corn 4 ears corn
  • 1 sprig epazote 1 sprig epazote
  • 1/4 white onions 1/4 white onions
  • 1 clove garlic 1 clove garlic
  • 1 tablespoon Great Value® salt 1 tablespoon Great Value® salt
  • 1 tablespoon Great Value® canola oil
  • 1/2 cups Great Value® mayonnaise, for the sauce
  • 2 tablespoons ground chipotle chile, for the sauce
  • 1 tablespoon lemon juice , for the sauce 1 tablespoon lemon juice , for the sauce
  • 1 tablespoon parsley , finely chopped, for the sauce 1 tablespoon parsley , finely chopped, for the sauce
  • 1/2 teaspoons Great Value® salt , for the sauce 1/2 teaspoons Great Value® salt , for the sauce
  • 1/4 teaspoons pepper , for the sauce 1/4 teaspoons pepper , for the sauce
  • 1 cup queso fresco, crumbled 1 cup queso fresco, crumbled
  • 2 tablespoons parsley , finely chopped for decoration 2 tablespoons parsley , finely chopped for decoration
Preparation
10 mins
30 mins
Low
  • Cut the corn on the cob in half and remove the ends. Set aside.
  • In a pot with boiling water, cook the corn until tender with the epazote, onion, garlic, and salt. Drain and set aside.
  • Heat the oil in a griddle over medium heat and grill the corn until they take on some color. Set aside.
  • Insert the corn sticks into each piece and set aside.
  • For the sauce, mix all the ingredients in a medium bowl until combined. Set aside.
  • Spread each corn on the cob with mayonnaise and top with crumbled cheese. Decorate with chopped parsley. Buy HERE

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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