Elote Corn with Chipotle Aioli
I wait the whole year for fresh corn on the cob to come into season!
Preheat an outdoor grill over medium heat. Cut the top ends off the corn. Place on the grill and grill, turning occasionally, 12 to 15 minutes.
In the meantime, in a blender or food processor, combine the mayonnaise, garlic, chipotle, and lime juice and ¼ teaspoon salt until smooth. In a small bowl, combine the chile de arbol, guajillo and ¼ teaspoon salt. Set aside.
When the corn is done, peel back the husks and discard the silk. Brush the corn with melted butter. Drizzle the chipotle aioli onto the top in a zigzag pattern. Sprinkle with the cotija, cilantro and red onion. Sprinkle the spice mixture onto the top. Serve garnished with a lime wedge.
6 ears of corn, tops trimmed
1 cup mayonnaise
1 small clove garlic, chopped
1 tablespoon chipotle en adobo
1 tablespoon freshly squeezed lime juice
¼ teaspoon ground chile de arbol
1 teaspoon ground guajillo
2 tablespoon unsalted butter, melted
½ cup crumbled cotija cheese
3 tablespoon chopped fresh cilantro
3 tablespoons minced red onion
6 large lime wedges