Tajín Corn-on-the-Cob with Chipotle Mayo
By OcadoLife
Published on 01 July 2026
“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 Corn-on-the-Cob with Chipotle Mayo. “You can prepare them in advance or serve everything separately so guests can build their own.” Enjoy these as part of Karla’s Mexican menu – search online for her Mexican Tomato Rice and Grilled Adobado Pork Steaks with Pineapple.
Time and servings
15 minsTotal time
6Servings
10 minsPrep time
5 minsCooking time
Ingredients
- 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
Step 1
Boil the corn in salted water for 5 mins or until tender. Drain and leave to cool slightly.Step 2
Meanwhile, blend the mayonnaise and chipotle peppers until smooth (a hand blender works well), then season to taste.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.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.