DF, V, VG, GF
When you start to get sick of the regular old corn on the cob, you have to find ways to spice it up. This time I literally did just that by add a chili in adobo. If you’re not familiar with this ingredient you can find it at the supermarket in the mexican section of the store in cans. The chilies are smoked jalapenos packed in a spicy adobo sauce. They give you heat while also offering up a great smokey flavor. If you find the mayo mixture too spicy add more mayo, if you’re looking for a challenge add more chilies.
Southwestern Style Corn on the Cob
4 ears of corn
1/2 c mayonnaise or mayo substitute
1 chili in adobo, chopped
juice of 1/2 lime
1 tsp cilantro
In a bowl combine mayonnaise, chili, lime juice, and cilantro; set aside. Place corn in a large pot filling with 1 inch of water then cover with lid. Cook over high heat to bring to a boil then turn off heat and let steam for 10 minutes. Drain, then spread mayonnaise mixture on each cob.