Grilled Mexican Corn with Chipotle Adobo Sauce (Mexicano Restaurant Copycat)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fresh corn charred on the grill and coated with a creamy, spiced chipotle-adobo sauce finished with cotija and parmesan. Smoky and tangy with just the right heat, it's a showstopping side dish.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 1/2 tbsp chipotle in adobo sauce ((1 chipotle + sauce totalling 1 1/2 tbsp) (Note 4))
- 1/4 cup whole egg mayonnaise ((Note 1))
- 1/4 cup sour cream
- 1 tbsp lime juice
- 1/2 tsp dried oregano flakes
- 1/4 tsp salt
- Black pepper
- 4 to 6 corn on the cob
- 1/2 cup freshly grated parmesan cheese ((Note 2))
- 1/4 tsp ancho chili powder (, chipotle powder or smoky paprika)
- Lime wedges (, for serving)
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 10m
- Sodium
- 552mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 422mg
- Calcium
- 163mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 552MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.