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Cuban-Spiced Corn on the Cob

Cuban-Spiced Corn on the Cob

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Makes: 6 servings

  • 6 ears fresh corn, husks and silk removed
  • 1/2 cup mayo
  • 1 canned chipotle in adobo sauce
  • Cotija cheese
  • Lime wedges
  1. In a large pot of boiling, salted water, cook the corn until the kernels are crisp-tender, about 5 minutes. Remove from the pot using tongs.
  2. Peel back each cob's husk, then use one strand to tie it together; discard the silk. Grill the corn over medium heat, turning occasionally, until tender and browned in spots, 12 to 15 minutes. In a food processor, puree 1/2 cup mayo with 1 canned chipotle in adobo sauce; slather on the corn. Sprinkle with cotija cheese; serve with lime wedges.