RECIPE: Corn on the Cob with Chipotle Aioli and Fresh Cheese
Mini Maya at the 2014 U.S. Open
Corn on the Cob
4 ears of corn, shucked
1 gallon water
½ cup chipotle aioli (recipe below)
½ cup grated parmesan cheese
2 tbsp. chile powder
1 lime cut into 8 wedges
1. In a large pot, add the water and bring to a rapid boil. Salt the water generously (it should taste like seawater).
2. Drop corn into water and cook for 6 to 7 minutes or until tender. Remove from heat and drain.
3. Brush each ear of corn with chipotle aioli (recipe below), then coat with parmesan cheese and chile powder.
4. Skewer corn and serve with lime wedges on the side.
Makes 2 cups
2 cups mayonnaise
2 tsp. canned chipotle peppers in adobo sauce, puréed in blender
1 tbsp. honey
juice of 1 lime
Combine all ingredients in a large bowl and mix until thoroughly combined; reserve in refrigerator until serving.