Spicy Chipotle Street Corn
Spicy chipotle street corn made with creamy sauce, smoky chipotle peppers, and fresh toppings. A bold and easy side dish.
Ingredients
- 4 ears corn on the cob
- ¼ cup mayonnaise
- ¼ cup sour cream
- 1 –2 tablespoons chipotle peppers in adobo minced
- 1 tablespoon lime juice
- 1 teaspoon chili powder
- ⅓ cup cotija cheese crumbled
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- 2 tablespoons fresh cilantro chopped
Instructions
- Cook corn by grilling over medium heat until slightly charred, turning occasionally.
- Alternatively, boil corn in salted water for 5–7 minutes until tender.
- In a bowl, mix mayonnaise, sour cream, chipotle peppers, lime juice, chili powder, garlic powder, and salt until smooth.
- Brush or spread the chipotle sauce evenly over each ear of corn.
- Sprinkle crumbled cotija cheese over the coated corn.
- Top with chopped cilantro and an extra squeeze of lime juice.
- Serve immediately while warm.
Notes
Adjust chipotle amount based on spice preference.
Feta cheese can replace cotija if needed.
Cut corn off the cob to serve as a salad variation.
Best served fresh but can be refrigerated for up to 2 days.
Feta cheese can replace cotija if needed.
Cut corn off the cob to serve as a salad variation.
Best served fresh but can be refrigerated for up to 2 days.