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This is the best corn I have ever had. It is a copycat of corn I had at a modern Mexican restaurant in Narrabeen, Sydney, called Mexicano (which I think is the second best corn!:) )! The chargrilled flavour is key for the ultimate corn experience. But don't worry! You can make it on stovetop - I've provided directions for both methods.Real Mexican street corn is sprinkled with Cotjia which isn't available here in Sydney. Parmesan is a ripper substitute - and dare I say it takes it to another level!
View original recipe on recipetineats.comPlace the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.
Stovetop: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in the colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook all over until nicely charred.
Allow the corn to cool slightly.
Place the parmesan in a shallow dish.
Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
Roll the corn in the parmesan.
Sprinkle with a pinch of ancho chili powder, and serve with lime wedges on the side.
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