March 4th, 2012

Grilled corn with chipotle mayo and cheese

There seems to have been an explosion of trendy mexican food in Melbourne over the last year or so. It’s a welcome addition to the culinary landscape: it’s always been really hard to find good Mexican food here.

Nearly all of them serve a variation on this simple dish, and I figured it was my turn to try.

It’s remarkably easy (and tasty). Chopped smoked chipotles (I use La Morena), and good quality mayo.

The best, most organic-est, freshest corn you can find.

Grill the corn, spread with the mayo,

sprinkle with cheese, squeeze over some lime, and eat!

For the cheese, you really should useĀ queso fresco (I haven’t found any yet, but I haven’t tried so hard). The recipe works pretty well with regular tasty cheese.

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