Adobo My Way Street Corn

Award-winning chef and television personality Aarón Sánchez elevates fresh summer corn into a side dish that’s sublime. In this version of street corn, a much-loved dish in Mexico, corn on the cob is grilled until nicely charred, then the kernels are removed and stirred into a mixture of mayo, lime juice and the chef’s Adobo My Way Seasoning, a flavor-packed combo of cumin, mustard, fennel, oregano, coriander and chile peppers. Crumbled cotija cheese lends a tangy, salty finish to the corn. Made exclusively for Williams Sonoma, the adobo seasoning also enhances chicken, pork, steak and tofu. This dish is a great side for a casual weeknight meal and can easily be doubled or tripled for serving a crowd.
Ingredients
- 1 ear of corn, shucked
- 1 Tbs. mayonnaise
- Squeeze of fresh lime juice, plus lime wedges for serving
- 1 Tbs. Aarón Sánchez Adobo My Way Seasoning, plus more as desired
- 1 Tbs. crumbled cotija cheese
- Fresh cilantro sprigs for garnish
Directions
Prepare a medium-hot fire in a grill.
Place the corn on the grill and cook, turning once, about 2 minutes per side. Transfer to a plate.
In a bowl, stir together the mayonnaise, lime juice and Adobo My Way seasoning.
Cut the kernels off the cob and stir into the bowl with the mayonnaise mixture. Add the cotija cheese and another sprinkle of adobo seasoning if desired and stir again.
Alternatively, leave the kernels on the cob and brush the mayonnaise mixture onto the corn, then sprinkle with the cotija cheese. Add another sprinkle of adobo seasoning if desired. Garnish with lime wedges and cilantro sprigs and serve immediately. Serves 1 to 2.
Aarón Sánchez and the Williams Sonoma Test Kitchen