Mexican Grilled CornPrep Time:
10 mins. Cook Time:
10 mins. Serves:
An exotic blend of orange, cocoa and smoky chipotle peppers, mixed in a rich tomato base with a robust assortment of spices.
1 cup (250 mL) mayonnaise
1/2 cup (125 mL) E.D.SMITH® Saucemaker Mexican Baja Chipotle Sauce
1 1/2 cups (375 mL) grated cotija cheese (120 g)
1/2 cup (125 mL) very thinly sliced fresh cilantro (23 g)
12 ears corn, husks and silks removed (500 g)
Stir the mayonnaise with the Mexican Baja Chipotle Sauce until smooth; set aside. Toss the cheese with the cilantro; set aside.
To Order: Grill 1 ear of corn for 10 minutes or until well marked. Brush with 2 tbsp (30 mL) of the Mexican Baja Chipotle Sauce mixture and sprinkle with 2 tbsp (12 g) of the cheese mixture. Serve immediately.
Cook’s Note: Parmesan cheese can be used in place of the cotija.