DC Street Corn with Chipotle Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Grilled corn on the cob slathered in a smoky chipotle aioli and topped with cotija cheese for a flavorful street food twist. This American-inspired quick recipe (gluten-free), ready in about 30 minutes, pairs whole corn on the cob, chipotle peppers in adobo, mayonnaise for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 American cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat grill to medium-high heat. Brush corn with 1 tbsp olive oil and season with salt and pepper. Grill for 12-15 minutes, rotating occasionally, until kernels are charred and tender.
  2. Step 2: In a small bowl, mash chipotle peppers in adobo with mayonnaise, lime juice, and remaining 1 tbsp olive oil. Stir in salt and pepper until smooth.
  3. Step 3: Spread aioli generously over grilled corn. Top with crumbled cotija cheese and a squeeze of additional lime juice before serving.

Frequently asked questions

How long does DC Street Corn with Chipotle Aioli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover DC Street Corn with Chipotle Aioli?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep whole corn on the cob from drying out.

Can I substitute ingredients in DC Street Corn with Chipotle Aioli?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale DC Street Corn with Chipotle Aioli for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is DC Street Corn with Chipotle Aioli gluten-free?

Yes — this recipe is tagged gluten-free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

What others are saying

Related recipes