I absolutely LOVE firing up the grill. And when it’s the height of corn season, throwing a few cobbs over a flame is a great (and easy!) way to complement a meal.

This version of corn on the cob is sweet, it is spicy, it is tangy, and it is downright delectable. It’s a good idea to add a few extra ears to the grill because my friends and family often go back for seconds.

Why You’ll Love Chipotle Grilled Corn

I am not reinventing the wheel here. This type of dish has been around for ages and for good reason!

• Tastebuds – Your mouth and the mouths around you will be downright giddy when you take your first bite.
• No real recipe – This recipe is more of a guideline than anything else. Feel free to add more or less of anything based on your family and your guest’s preferences.
• Finger food – Eating with your hands is one of the simple joys in life. Just be sure you have copious amounts of napkins on standby.

What is Chipotle Grilled Corn?

This dish is inspired wholly by the Mexican dish called, elote. It is sometimes simply referred to as Mexican street corn. Whatever the name, it is wildly delicious.

Most commonly ears of corn are slathered with a mixture of mayo, crema and/or sour cream and then sprinkled with chili powder, a salty, crumbly cheese called cotija, and given a squeeze of fresh lime juice.

This Chipotle Grilled Corn is the same idea only I like to skip a step and use a flavored mayonnaise. I char the heck out of the corn on the grill. Then I slather it with a chipotle mayo (jarred), give it a good coating of cotija cheese, a sprinkle of fresh cilantro, and serve it with lime wedges.

Ingredients

With just a short and sweet list of a handful of ingredients, you can make this dish at home.

• Corn – By me, it is all about sweet white corn, but use whatever corn is prevalent by you. The husk should still be on as this will turn into your corn holder later. Be sure to choose corn that has a bright green husk that is still tight around the cob. This means they are fresh.
• Chipotle Mayo – This is not a paid advertisement, but goodness gracious Sir Kensington’s Chipotle Mayonnaise is something else. I highly recommend it, but there are many brands that make it so choose your favorite.
• Cotija Cheese – Purchased in a wheel or pre-crumbled, this cheese is salty and perfect with sweet corn. Flavorwise, I would say it is like a mild feta or parmesan. It can typically be found in the specialty cheese section of the store.
• Cilantro – Optional but oh so good. Be sure to give your cilantro a good rinse before you chop it as it often has a bit of grit left on the leaves and stems. To me, it tastes citrusy and bright although some people taste something akin to soap.
• Lime – Food is all about balance. The corn is sweet, the cheese is salty, and the mayo is rich and unctuous with deep heat. Lime brings that zip and zing that pulls everything together.

How to Make Chipotle Grilled Corn

After you make this recipe once, you will be making it again and again!

1. Prep your grill and your corn. Whether you are cooking over wood, charcoal, or on a gas grill, be sure to give yourself ample time to preheat everything. Once that is going, get the corn ready. I like to leave the husk on and simply peel it back. Soaking it in water ensures the husk doesn’t accidentally burn up while you are charring the corn.
2. Create your handle. Cornhusks are great because they double as a handle for the grill and for your guests. You can easily use tongs, but this feels more fun and easier than anything else.
3. Get to charring! Be sure to scrape your grill grate before you get the corn on there. After that, pop the corn on and keep the husk away from the hot part of things if you plan to have your guests use it to hold the ears. Turn the cobs a 1/4 every few minutes checking the color. I tend to go pretty dark, but do what suits you.
4. Slather on the mayo. Squeeze bottles are great for this part if you can find them. I find that using a butter knife, a spatula, or even better, a pastry brush, is best for evenly spreading the mayonnaise over the kernels so you have a good coating.
5. Get cheesy. Use a spoon or fingers to sprinkle cheese on all sides of the corn. It’s all about even distribution.
6. Add the cilantro – if using. Same as the cheese here. You want cilantro on all sides of each ear of corn. Serve it with a fresh lime wedge so your guest can squeeze as much or as little over the ear as they like.

What to It Serve With

The great news is this recipe is great paired with a whole host of different dishes. Try it with:

• Sweet Soy Steak
• Slow Cooker Barbacoa Tacos
• Honey Lime Coleslaw
• Chicken Birria Tacos
• or even, just your favorite hamburger!

Variations

There are lots of ways you can change this recipe up depending on what you have in the house or what your family’s preferences are.

• Swap the cheese – If you can’t find cotija, try it with queso fresco or a mild crumbled feta.
• Try a different mayo – Plain mayo is great, garlic mayo or aioli is delicious, and even a “special sauce” would work here. Try a few different options out!
• Give it something extra – Mexican street corn is often sprinkled with seasoning or a seasoning blend of some sort. Try ancho chile powder, guajillo chile powder, chili seasoning, tajin, or your spicy favorite.

Storing and Freezing

Storing – You can do this one of two ways. One – wrap up the whole ears of corn with plastic wrap individually or in a dish and store them in the fridge for up to five days. Two – you can cut the kernels off of any leftover ears of corn and store those in an airtight container to be easily eaten with a fork later. These too will last in the fridge for up to five days.

Freezing – I do not recommend freezing this recipe.

Questions about Chipotle Grilled Corn

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Chipotle Grilled Corn

Chipotle Grilled Corn is a tasty take on Mexican elote and features corn layered with chipotle mayo, tangy cheese, cilantro, and lime juice.

Course Appetizer, Side Dish

Cuisine Mexican

Keyword chipotle grilled corn, elote, elote recipe, grilled corn recipe, mexican street corn, mexican street corn recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 259kcal

Ingredients

• 4 ears corn on the cob, with husk
• 1/3 cup chipotle mayo more as needed
• 1/2 cup cotija cheese crumbled
• 1/4 cup cilantro chopped, optional
• 1 lime cut into wedges

Instructions

• Preheat your grill to medium high heat. While that is warming, prep your corn by flipping the husk back, but keep it attached. Remove the silks and discard. Flip the husks back down over the cob and allow the corn to soak in water while the grill continues to get warm.
• Take the cobs out of the water and flip the husks back. Think of them like a handle while you work on the grill.
• Put the corn on the grill. I like to let the husk dangle where the heat is not and use it as a handle to turn the corn as needed. Rotate the cobs a quarter turn every few minutes until they are evenly charred on all sides and the kernels are vibrant in color. This can take anywhere from 10-20 minutes.
• Grab a baking sheet to put under the corn while you coat it. Using a butter knife or spatula work to slather the corn with the chipotle mayo. Use as much or as little as you want, but enough so the cheese has something to stick to.
• Sprinkle each ear of corn with 1/8 cup of cheese (about 1/8 a cup).
• Sprinkle each ear of corn with fresh cilantro and serve with a fresh lime wedge.
• If you've tried this recipe, please give it a rating or leave a comment.

Nutrition

Serving: 1ear of corn | Calories: 259kcal | Carbohydrates: 19g | Protein: 6g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 4g | Trans Fat: 0.04g | Cholesterol: 25mg | Sodium: 347mg | Potassium: 281mg | Fiber: 2g | Sugar: 6g | Vitamin A: 335IU | Vitamin C: 11mg | Calcium: 102mg | Iron: 1mg

The post Chipotle Grilled Corn appeared first on My Dinner Recipes.

When it comes to making dinner, artichokes might not be the first vegetable you think of, but they should be! They are a no-brainer to cook and can be eaten by themselves or with a tasty dipping sauce.

Truth be told, I didn’t try fresh artichokes until I was an adult. My boss ordered them at a restaurant while we were on a work trip. After she showed me how to eat them, it was love at first bite.

Why You’ll Love Steamed Artichokes

This recipe is so tasty you won’t be able to pass up the artichokes when you see them in the produce aisle.

• Eat With Your Hands – Dishes that allow you to forgo the fork and knife are few and far between. I love the casual nature of peeling and eating the leaves from artichokes before you get to the succulent center.
• Super Approachable – If you didn’t grow up eating these, they might seem a bit intimidating, but once you learn the technique, they will be on your table on repeat.
• Set & Forget – Once your artichokes are steaming, you can focus your attention on other things whether it be cooking or replying to emails.

What are Artichokes?

Artichokes are vegetables made up of leaves densely layered around a meaty (and edible) heart. They are part of the thistle family (genus Cynar) and what we are eating is actually the immature flower bud before the plant has bloomed.

Grown in places like California, Spain, France, and Italy, they are popular in European cuisines as well as in the US. The base of each leaf offers a small bit of “meat” easily pulled off with your teeth and in the innermost part of the bud, you’ll find the artichoke heart.

With a nutty flavor that pairs well with acidity, artichoke leaves and hearts are absolutely edible whereas the choke which almost looks like hair is not. And don’t forget about the center of the stem which is also a tasty treat!

Fun fact: these veggies were originally cultivated in the Mediterranean and are often thought of as one of the oldest foods. While not the most inexpensive vegetable, they are certainly one of the tastiest.

Types of Artichokes

Just like some of your other favorite vegetables, artichokes come in different varieties.

• Globe Artichokes – These are predominantly what you will find in U.S. grocery stores. Large, round, and green, they come in regular and thornless varieties. they have buttery hearts.
• Baby Artichokes – Smaller in size than the globe artichokes, these have a sweeter, nuttier taste to them. They are popular because the choke is edible!
• Chianti Artichokes – Much like the globe artichoke in size and taste, this variety features dark purple and green leaves.

Ingredients for Steamed Artichokes

It doesn’t take much to create these incredibly flavorful Steamed Artichokes and the zesty caper dipping sauce I like to pair with them.

For the Steamed Artichokes:

• Whole Artichokes – Look for fresh artichokes that have leaves that lay close together. The color should be vibrant and they should feel heavy for their size. Keep in mind: the larger the artichoke, the longer it will take to steam.
• Garlic Cloves – Simply peel and crack with the side of a flat knife to help release the oils and flavor. These will give your artichokes an aromatic steam bath.
• Lemon – This serves to create an aromatic steaming environment for the artichokes and also helps to prevent them from browning as you prep them. More on that later.

For the Zesty Dipping Sauce:

• Mayo – Super popular as a base for dips served alongside artichokes. If you are looking to cut calories or for something lighter, swap this for Greek yogurt.
• Whole Grain Mustard – Great for little pops of flavor and acidity.
• Capers – Drain before chopping and adding to the sauce.
• Champagne Vinegar – With a mild floral taste and the acidity that comes with any type of vinegar, it pairs nicely with the nuttiness of the artichokes.
• Lemon Juice – Brings brightness to the sauce.
• Lemon Zest – Helps to give you the sharp “lemon” flavor the juice can’t give on its own.
• Coarse Kosher Salt – The capers and mustard will bring a bit of saltiness to the sauce so be sure to taste it prior to salting so you know what your baseline is.

How to Make Steamed Artichokes

The process of prepping the artichokes may seem challenging but do it once, and the next time will be easy peasy.

For the Steamed Artichokes:

1. Prep the pot. Add the water and the aromatics and lower in the steamer basket. I sometimes err on the side of caution with a little extra water so if it comes up past the base of the steamer basket don’t worry.
2. Prep the artichokes. Work with one artichoke at a time by first trimming the end of the stem and peeling away any pesky leaves. I like to use a vegetable peeler to strip away the tough exterior of the stems as well. Grab a serrated knife and carefully lop off the top of each artichoke. You can do this with a kitchen knife but be sure it is sharp otherwise it can be hazardous. Rub the open face of the artichoke with the remaining lemon half to prevent it from browning. If your artichokes have thorns, use kitchen shears or some sharp scissors to clip them away. (They do soften as they steam, but it is nice to not have to worry about it.)
3. Steam! The timeline for this will depend on the size of your artichokes. The average time will be about 25-35 minutes. Add more water if needed.
4. Serve and enjoy. Allow the artichokes to cool a bit before serving as they will be piping hot. I like to serve mine whole but feel free to slice them in half (top to bottom) to make it easier for guests to eat.

For the Zesty Caper Dipping Sauce:

1. Dump and stir. Mix the measured ingredients together and give the sauce a taste. Does it need more salt? More mustard? More capers? Feel free to doctor it up to your tastebuds’ liking.

Variations

Steamed Artichokes are fairly straightforward, but there are a few variations you can try.

• Try a different type of artichoke. If you are lucky enough to have more than one variety at your local store, try them out!
• Grab some herbs. I love the sauce as is, but if I have some herbs laying around, you better believe I am chopping them up and adding them in. Chives, flat-leaf parsley, and tarragon if you have it are each great on their own or together. I would say a tablespoon of each is perfect.
• Swap the mayo for Greek Yogurt. Not all of us love mayo and some of us are watching our waistlines. If you fall into one of those categories, grab the Greek yogurt instead of the mayo. A little drizzle of olive oil will help to thin it out if it seems too thick.
• Butter it up! If you want to make it really easy, skip the sauce and melt a bit of salted butter to dip your artichokes into.

Storing and Freezing

Storing: Steamed Artichokes can be stored in an air-tight container in the fridge for up to three days. The same goes for the sauce. Serve cold as the artichokes are likely to fall apart if you reheat them.

Freezing: I do not recommend freezing the Steamed Artichokes or the Zesty Caper Dipping Sauce.

Questions About Steamed Artichokes

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Steamed Artichokes

Steamed Artichokes are a tasty way to get your vegetables. Served with zesty caper dipping sauce, they are the perfect appetizer or side!

Course Appetizer, Side Dish

Cuisine American

Keyword how long to steam artichokes, how to steam artichokes, steamed artichokes, steaming artichokes

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4

Calories 356kcal

Equipment

• 1 steamer basket

Ingredients

For the Steamed Artichokes:

• 4 whole artichokes
• 3 cloves garlic peeled and cracked with flat side of knife
• 1/2 lemon cut into slices

For the Zesty Caper Dipping Sauce:

• 3/4 cups mayo
• 1 tablespoon whole grain mustard
• 1 1/2 tablespoons capers chopped
• 1/2 teaspoon champagne vinegar
• 1/2 teaspoon fresh lemon juice
• 1/2 teaspoon lemon zest
• 1/4 teaspoon coarse kosher salt plus more if needed to taste

Instructions

For the Steamed Artichokes:

• Add ½ an inch of water to a large pot followed by the garlic cloves and all but 1 of the lemon slices. Lower the steaming basket into the water, cover it, and turn the heat to medium. Allow to heat while you prep the artichokes.
• Cut the stem of each artichoke so that it is flat. Remove any small leaves from the stems with a pairing knife. Working carefully, use a serrated knife to cut the top ¼ of each artichoke off. Rub the flat face of the artichoke with a lemon slice to prevent browning and discoloration. Use kitchen shears to cut away any thorny leaf tips before continuing the same process with the remaining artichokes.
• Place the artichokes into the pot. Cover and reduce heat to medium-low so the water is just simmering underneath the steaming basket. Allow to steam for 25-35 minutes depending on the size of your artichokes. Smaller will be on the shorter end while larger will be on the longer end.
• When done, carefully removed and allow to cool 5-10 minutes (or to room temperature) before serving with the Zesty Dipping Sauce.

For the Zesty Dipping Sauce:

• Combine all ingredients in the bowl. Give it a quick taste to see if it needs more salt and/or more lemon juice. Adjust accordingly, stir, and enjoy!

Nutrition

Serving: 1artichoke | Calories: 356kcal | Carbohydrates: 16g | Protein: 5g | Fat: 32g | Saturated Fat: 5g | Polyunsaturated Fat: 19g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 18mg | Sodium: 657mg | Potassium: 518mg | Fiber: 8g | Sugar: 2g | Vitamin A: 54IU | Vitamin C: 24mg | Calcium: 71mg | Iron: 2mg

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