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Tajín Corn-on-the-Cob with Chipotle Mayo

By OcadoLife
“One of the best-loved street foods in Mexico is elotes preparados – boiled or grilled corn with a variety of delicious toppings,” says Mexican chef and author Karla Zazueta, who created this gluten-free Tajín…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

7 total
  • 6 corn-on-the-cob or 12 cobettes
  • 100g mayonnaise
  • 2 La Costeña Chipotle Peppers in Adobo Sauce, plus a little of the sauce
  • 50g parmesan, finely grated, plus extra to serve (optional)
  • Tajín seasoning, for sprinkling
  • 1 small handful coriander sprigs, to garnish
  • 1 lime, cut into wedges, to serve

Method

4 steps

  1. Step 1

    Boil the corn in salted water for 5 mins or until tender. Drain and leave to cool slightly.

  2. Step 2

    Meanwhile, blend the mayonnaise and chipotle peppers until smooth (a hand blender works well), then season to taste.

  3. Step 3

    Scatter the parmesan onto a plate, spreading it out. Brush the cobs generously with the chipotle mayo; roll in the cheese to coat.

  4. Step 4

    To serve, sprinkle generously with Tajín, then grate over a little extra parmesan, if you like. Garnish with the coriander sprigs and serve with the lime wedges for squeezing over.