My version of the famous Mexican style spicy corn on the cob!
Memorial Day marks the start of the outdoor grilling season that I enjoy. Indian bhutta or street corn is a tantalizing treat with lemon juice, salt and red chili powder rubbed on the corn roasted over hot coals.
I have incorporated that taste in Grilled Corn Bhel salad and Corn Hurda in Papad Bowl. Another favorite of mine is the Sounds Corny but Seriously the Best Corn on the Cob.
Indfused’s Chipotle Elote takes the love of bhutta to a whole new level with an Indian version of the spicy chipotle sauce slathered on and then coated with the creamy, salty cotija cheese.
Now, that is my definition of lip smacking good! You gotta try it!
Indfused's Chipotle Elote
For the sauce-
- 2 tablespoon tomato paste
- 1 tablespoon chiles in adobo sauce, ground. I used Embasa brand chiles in adobo.
- 1 ½ teaspoons brown sugar or honey
- 1 teaspoon fresh lime juice
- ½ teaspoon garlic powder
- 2 tablespoons water
- Salt to taste
- ½ cup cotija cheese. I used Cacique brand part skim cotija cheese
- 4 corn on the cob
To make Indfused’s Chipotle Elote-
- Combine all ingredients for the sauce and heat it over medium heat. Let it simmer for about 2 minutes. Remove from heat and set aside to cool. This sauce can also be made in advance and refrigerated.
- In a separate bowl, grate the cotija cheese.
- Shuck the corn, peeling back the husk and removing the silk. For a pretty presentation, braid the husk. Roast the corn over a hot grill.
- Brush on the chipotle sauce and sprinkle with the cotija cheese.
- Sink your teeth into it and enjoy!
Wishing you all a Happy Memorial Day weekend!