ver this Mexican style Barbecue corn with chipotle mayonnaise and spice rub
This recipe for Mexican-style Barbecue corn with chipotle mayonnaise and spice rub is taught in both our Mexican fiesta cooking classes as well as our Barbecue cooking classes at Relish Mama.
However, this recipe appeared first in this first cookbook of mine which you can explore more about over here.
The chipotle mayonnaise and the spice rub definitely raise the bar here. But, if you cannot be bothered making the spice rub or you perhaps don’t have the ingredients, a good sprinkling of smoked sweet paprika will still work wonderfully.
Chipotle chillies are dried and smoked jalapenos. The chipotle mayo for this recipe is a simple one, yet it makes such a statement. You can also use it as a dip or for grilled vegetables (such as the corn recipe we will be making here). You can also spread on onto your sandwich (it makes your work day so much more pleasurable), try it on a toasted baguette with some prawns and chorizo or inside your burgers and more.
Play around a little – I think you may fall in love!
I hope you love this delicious Mexican-style Barbecue corn with chipotle mayonnaise and spice rub. Enjoy it on its own or at your next barbecue or Mexican style dinner party.
Nellie
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Mexican style Barbecue corn with chipotle mayonnaise and spice rub
Mexican style Barbecue corn with chipotle mayonnaise and spice rub
Equipment
- 1 Barbecue
- 1 or 2 Cooking bowls
- 1 Pastry brush or spoon
Ingredients
- 4 corn cobs cut in half
- Oil for cooking
- 100 g grated parmesan cheese
Spice mix
- 1/2 tsp cumin seeds toasted
- 2 tsp pumpkin seeds toasted
- 2 tsp chipotle powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne
- 1 tsp salt
- Grated zest of 1 lime
Chipotle mayonnaise
- 1 tablespoon of chipotle in adobo
- 75 g whole egg mayonnaise
- 75 g natural yoghurt
- 1 tbsp lime juice
- ½ tsp dried oregano
- Sea salt and pepper
Instructions
- Blanch the corn cobs in boiling water for five minutes and refresh under cold water to stop the cooking process. Set aside.
- For the spice rub. grind the cumin and pumpkin seeds together in a mortar and pestle. Add the chipotle powder, smoked paprika, cayenne, salt and lime zest and mix together.
- To make the mayonnaise, finely chop the chipotle and add to the mayonnaise, yoghurt, lime juice, oregano, sea salt and pepper. Stir to combine.
- Brush the corn cobs with oil and char-grill until lightly charred. Remove from heat and roll in the Chipotle mayonnaise and then roll in the grated cheese and sprinkle with the spice mix. Serve immediately.
- Keep any left over chipotle mayonnaise stored in an airtight container in the refrigerator. Play around a little as I find it is magnificent with just about anything.