Grilled Corn with Creamy Chipotle Sauce

Southern Living
To remove the silks from an ear of corn, rub with a damp paper towel or a damp, soft-bristled toothbrush. We doubled the sauce to serve with the tacos. Also try it with grilled steak or chicken.
Makes 8 servings


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Vegetable cooking spray
2 garlic cloves
1 canned chipotle pepper in adobo sauce
1/2 teaspoon salt
1 cup cottage cheese
1/4 cup loosely packed fresh cilantro leaves
1/4 cup mayonnaise
1/4 cup plain yogurt
1 to 2 tsp. adobo sauce from can
8 ears fresh corn, husks removed


Total: 25 Minutes

1. Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 350° to 400° (medium-high) heat.

2. Place garlic, pepper, and salt in a food processor; process until minced. Add cottage cheese and next 3 ingredients; process until smooth, stopping to scrape down sides as needed. Stir in adobo sauce. Cover and chill until ready to serve (up to 24 hours).

3. Grill corn, covered with grill lid, 10 minutes or until tender, turning often. Serve corn with sauce.

Created date

July 2010