Corn on the Cob with Chipotle
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
- 1 sprig epazote
- 1/4 white onions
- 1 clove garlic
- 1 tablespoon Great Value® plain 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 lime juice, for the sauce
- 1 tablespoon parsley, finely chopped, for the sauce
- 1/2 teaspoons Great Value® plain salt, for the sauce
- 1/4 teaspoons pepper, for the sauce
- 1 cup queso fresco, crumbled
- 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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