Chipotle Mayo with Oregano-Panko Grilled Corn

Chipotle Mayo with Oregano-Panko Grilled Corn

Chipotle Mayo with Oregano-Panko Grilled Corn

              Total:30 minActive: 10 min

Yield: 4 servings                 

Level: Easy                        

Directions

Preheat a barbecue or flame broil skillet to high warmth.

Barbecue the corn, turning sometimes, until carmelized in spots and the parts are delicate, 15 to 20 minutes.

In the interim, in a little bowl, pound together the mayo, acrid cream, lime juice and chipotle chiles. Season with salt and pepper.


In a medium pot over medium-low warmth, dissolve the spread. Include the panko and oregano and season with salt. Toast in the search for gold couple of minutes, hurling to join.

Spread the chipotle mayo on the flame broiled corn and coat with the panko blend. Topping with the hacked cilantro.

Ingredients

. 4 ears corn, husked
. 1/2 cup mayonnaise
. 1/4 cup sour cream
. 2 teaspoons fresh lime juice
. 2 canned chipotle chiles in adobo, coarsely chopped
. Kosher salt and freshly ground black pepper
. 5 tablespoons unsalted butter
. 2 cups panko breadcrumbs
. 1 tablespoon crushed dried oregano

. 2 tablespoons chopped fresh cilantro