Grilled Corn on the Cob With Chipotle Mayonnaise
- Total Time
- 1 hour 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 6 to 12ears corn
- 2large garlic cloves, cut in half, green shoots removed
- ¼teaspoon salt
- 1large or 2 small chipotle peppers in adobo, seeded
- 1teaspoon sauce from the canned adobo chile
- ¼cup mayonnaise, preferably Hellman’s or Best Foods
- ½cup thick plain low-fat yogurt
Nutritional analysis per serving (2 servings)
647 calories; 29 grams fat; 5 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 16 grams polyunsaturated fat; 93 grams carbohydrates; 10 grams dietary fiber; 34 grams sugars; 19 grams protein; 891 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher’s string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
- Step 2
Place the garlic in a mortar and pestle with ¼ teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
- Step 3
When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
- Step 4
Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.
- Advance preparation: You can prepare the corn for grilling hours ahead. The dip will keep for a day in the refrigerator.Martha Rose Shulman can be reached at martha-rose-shulman.com.
Private Notes
Comments
Very nice recipe & taste/flavor ... but not quite sure why you'd recommend Hellman's/Best foods Mayonnaise with all of the GMO's that it now contains and the lack of flavor--Duke's or Costco's Kirkland brand or Home made for that matter give a significantly better result when the Final Product is devoured!!!
I completely agree about the sauce. I even used it to make a slaw of cabbage, radishes and scallions. Very versatile.
I finely chopped up some green onions to the mix and put in a squeeze of lime juice. The dip is great on tacos and sandwiches.
Made exactly as written and it was amazing! Everybody loved it. The charred corn husk was striking.
The chipotle mayo is fantastic. I skipped all of the fussiness regarding the corn husks and water. Heated the grill to about 400, husked the corn, oiled the kernels, and slow roasted it directly on the grill for 20 mins or so, turning occasionally. The carmelized corn and the chipotle were perfect together…this recipe is a great for summer with a salad and maybe a side of watermelon cubes.
Sauce was great and could be delicious on many things. The corn was not great. I followed the directions and found it to be underdone. Not sure there was any value added by leaving the husks on.
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