Best 4 Chipotle Mayo With Oregano Panko Grilled Corn Recipes
**A Culinary Symphony of Grilled Corn, Chipotle Mayo, and Oregano Panko Crust: A Trio of Taste Sensations**
Embark on a culinary journey with a tantalizing trio of recipes that bring together the vibrant flavors of grilled corn, zesty chipotle mayo, and aromatic oregano panko crust. This symphony of tastes will dance on your palate, leaving you craving more.
**Grilled Corn:**
- Indulge in the smoky, charred goodness of grilled corn, expertly cooked to perfection.
- Savor the natural sweetness of the corn, enhanced by the delicate kiss of smoke.
- Prepare to be captivated by the irresistible allure of this classic summer delicacy.
**Chipotle Mayo:**
- Experience a flavor explosion with our tangy, creamy chipotle mayo.
- The smoky heat of chipotle peppers blends seamlessly with the richness of mayonnaise, creating a luscious, addictive condiment.
- Elevate your grilled corn, sandwiches, burgers, and tacos with this zesty sauce.
**Oregano Panko Grilled Corn:**
- Get ready to crunch into the delightful combination of oregano panko grilled corn.
- A crispy, golden-brown crust infused with the earthy, aromatic essence of oregano envelops the succulent corn kernels.
- Prepare to be amazed by the symphony of flavors and textures in every bite.
These three recipes are a testament to the culinary magic that can be created with simple ingredients. So, fire up your grill, gather your friends and family, and prepare to embark on a taste adventure like no other.
GRILLED CORN ON THE COB WITH CHIPOTLE MAYONNAISE
The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you'll need for six ears of corn - if you're having a crowd for a barbecue, you'll have enough.
Provided by Martha Rose Shulman
Categories side dish
Time 1h15m
Yield Makes 1 cup of dip
Number Of Ingredients 7
Steps:
- Light a medium-hot grill while you prepare your corn. Remove the outer leaves of the husk, leaving two layers. Gently pull down the remaining leaves, pull off the silk and fold the husks back up, covering the corn. Cut 12 to 24 pieces of butcher's string about six inches long, and moisten them with water. Tie the cobs at the top and midway down with the wet string. Place in a bowl or a sink full of cold water, and soak for 15 to 30 minutes while you prepare the chipotle dip.
- Place the garlic in a mortar and pestle with 1/4 teaspoon salt, and mash to a smooth paste. Add the chipotle, and mash together with the garlic. Stir in the chipotle sauce, mayonnaise and yogurt, and mix together well.
- When the coals of your grill are medium-hot, remove the corn from the water and pat dry. Place on the grill, and grill until the corn is uniformly charred, turning the ears often. This could take anywhere from 10 to 20 minutes, depending on the heat. Remove from the grill and, holding onto the ears with a kitchen towel, cut away the strings and remove the leaves. Wrap the corn in a kitchen towel to keep warm.
- Serve with the chipotle dip. Place a generous spoonful on a plate, and roll the corn in it or spread it on the corn with a knife.
Nutrition Facts : @context http, Calories 647, UnsaturatedFat 23 grams, Carbohydrate 93 grams, Fat 29 grams, Fiber 10 grams, Protein 19 grams, SaturatedFat 5 grams, Sodium 891 milligrams, Sugar 34 grams, TransFat 0 grams
KATIE'S CHIPOTLE MAYO
Steps:
- In a small bowl, mix together the mayonnaise, lime juice and chipotle until completely combined.
ROASTED CORN WITH CHIPOTLE MAYONNAISE
Categories Pepper Side Roast Vegetarian Quick & Easy Mayonnaise Lime Corn Gourmet Kidney Friendly Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 snack or side-dish servings
Number Of Ingredients 6
Steps:
- Add corn to a 6- to 8-quart pot of boiling water. Return water to boiling, then cover and remove from heat. Let stand 10 minutes. Transfer corn with tongs to paper towels to drain.
- Stir together mayonnaise and chiles in a small bowl.
- Heat skillet over moderately high heat until hot, then roast corn in 2 batches, turning occasionally with tongs, until blackened in spots, about 5 minutes per batch. Cut corn crosswise into 2-inch sections with a sharp knife and serve with mayonnaise and lime wedges.
CHIPOTLE LIME CORN COBS
In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese and served with lime and chili powder. This is my family's take on the dish, with our own flavor enhancements. -Carolyn Kumpe, El Dorado, California
Provided by Taste of Home
Categories Side Dishes
Time 50m
Yield 6 servings.
Number Of Ingredients 8
Steps:
- Carefully peel back corn husks to within 1 in. of bottoms; remove silk. Rewrap corn in husks and secure with kitchen string. Place in a stockpot; cover with cold water. Soak for 20 minutes; drain., Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning often., In a small bowl, combine the mayonnaise, chipotle, cilantro, lime juice, lime zest and garlic; spread one heaping tablespoon over each ear of corn. Sprinkle with Asiago cheese.
Nutrition Facts : Calories 289 calories, Fat 18g fat (3g saturated fat), Cholesterol 13mg cholesterol, Sodium 240mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 4g fiber), Protein 7g protein.
Tips:
- For the most flavorful grilled corn, choose fresh, sweet corn on the cob. Look for ears with tightly packed kernels and bright green husks.
- To prevent the corn from drying out, soak it in water for at least 30 minutes before grilling.
- Brush the corn with olive oil or melted butter before grilling to help it caramelize and prevent it from sticking to the grill grates.
- Grill the corn over medium-high heat, turning it frequently, until it is cooked through and slightly charred.
- For the chipotle mayo, use a good quality mayonnaise and chipotle peppers in adobo sauce. You can adjust the amount of chipotle peppers to taste.
- The oregano panko topping adds a nice crunchy texture to the grilled corn. You can use store-bought panko breadcrumbs or make your own by grinding up stale bread.
- Serve the grilled corn with the chipotle mayo and oregano panko topping immediately.
Conclusion:
Grilled corn on the cob is a delicious and versatile summer side dish. With just a few simple ingredients, you can create a flavorful and satisfying dish that is perfect for any occasion. Whether you are grilling out with friends and family or just looking for a quick and easy weeknight meal, grilled corn on the cob is a great option.
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