Name: Corn on the Cob with Chipotle
Prep time: 40 min
Cook time: 30 min
Yield: 8
Cuisine: Mexicana
Ingredients: 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.