It's time for Makeover Week here at The Chubby Vegetarian. You see, we've been at this a little while, and so many of our favorite recipes from the blog need an update. We did this with all of our Southern recipes for our book, The Southern Vegetarian (are you aware that it's available now for pre-order? ;), and now it's time to take a look at some of our more eclectic offerings.
This incredible dish gets a ton of extra flavor from a homemade chipotle aioli rather than just the usual plain old mayonnaise. Best of all, it's simple to do -- especially if you use organic frozen corn, which is the best corn you can get here in Memphis at the end of winter. This is the perfect thing to shake off the winter blahs and prepare yourself for the impending spring. Chipotle Elote
1 clove garlic (peeled) 1/4 cup mayonnaise Juice from 1/2 lime 1 to 2 chipotle chilis from a can 1 teaspoon cane sugar (like Whole Foods 365 brand) 1 cup finely crumbled cotija (use the food processor) 10 half-ears of corn (like Whole Foods 365 brand; defrosted)
Into the work bowl of your food processor, mini-prep, or immersion blender cup, add the garlic, mayo, lime juice, chipotle, and sugar. Blend until smooth. Set aside. Turn the broiler of your oven on high. Place the corn on a baking sheet and place under the broiler for about 10 minutes (turn the corn every 3 minutes) or until the sugars begin to caramelize. Remove from the oven and skewer one end with a bamboo skewer. Brush each with the mayo mixture and sprinkle with the cheese. Serve warm. Serves 5 as a side.