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Flavorful Smoked Street Corn Recipe with Easy Chipotle Mayo and Lime

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This smoked street corn recipe features fresh corn smoked over charcoal or wood chips, slathered in a creamy chipotle mayo with lime juice, and finished with cotija cheese and cilantro for a smoky, tangy, and indulgent side dish.

Ingredients

Scale
  • 4–6 ears fresh corn on the cob, husked but stalks left intact
  • ½ cup mayonnaise
  • 2 chipotle peppers in adobo sauce, finely chopped
  • 1 clove garlic, minced
  • Juice of 1 large lime, plus wedges for serving
  • A small handful cilantro, finely chopped (optional)
  • ½ cup grated cotija cheese
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 tablespoon olive oil

Instructions

  1. Prepare the chipotle mayo: In a bowl, combine ½ cup mayonnaise, finely chopped 2 chipotle peppers in adobo sauce, minced garlic, and the juice of 1 lime. Whisk together until smooth and set aside. Taste and add salt or more lime juice if needed.
  2. Prep the corn: Husk the corn, leaving the stalks on if possible to use as handles later. Brush each ear lightly with olive oil and sprinkle with salt and smoked paprika.
  3. Heat the grill or smoker: Get your grill hot—aim for medium heat, about 350°F (175°C). If using charcoal, add a handful of wood chips (like hickory or mesquite) for extra smoky aroma.
  4. Smoke the corn: Place the corn directly on the grill grates. Close the lid and smoke for about 15-20 minutes, turning every 5 minutes to get an even char and smoky flavor. Look for golden-brown spots with some blackened kernels.
  5. Apply the chipotle mayo: Remove the corn from the grill and immediately brush each ear generously with the chipotle mayo while it’s still hot.
  6. Add the finishing touches: Sprinkle grated cotija cheese over the sauced corn, followed by chopped cilantro if using. Serve with lime wedges for squeezing on top.
  7. Serve immediately or keep warm in a low oven (around 200°F / 95°C) for up to 15 minutes before serving.

Notes

If corn dries out during smoking, wrap loosely in foil after 10 minutes to retain moisture. Soak wood chips in water for 30 minutes before adding to coals to slow burn and produce steady smoke. For dairy-free, use vegan mayo and omit or substitute cheese. Broiling in oven with liquid smoke in mayo is an alternative if no grill is available.

Nutrition

Keywords: smoked street corn, chipotle mayo, grilled corn, Mexican street corn, cotija cheese, smoky corn, lime, summer side dish

Find it online: https://tastypierecipes.com/flavorful-smoked-street-corn-recipe-with-easy-chipotle-mayo-and-lime/