DC Street Corn with Chipotle Aioli

By AislePrompt Editorial · Published 2026-03-29 · Updated 2026-03-29

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Grilled corn on the cob slathered in a smoky chipotle aioli and topped with cotija cheese for a flavorful street food twist. This American quick recipe (gluten-free), ready in about 30 minutes, pairs whole corn on the cob, chipotle peppers in adobo, and 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 "Build a week of meals around this recipe" 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

4 ears whole corn on the cob
2 tbsp chipotle peppers in adobo
1/2 cup mayonnaise
1/2 cup cotija cheese, crumbled
1 lime, juiced
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper

Grilling tools worth buying → Best Grilling Tools and BBQ Gadgets for 2026: Top Picks + Buying Guide

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

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

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.
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.
Step 3: Spread aioli generously over grilled corn. Top with crumbled cotija cheese and a squeeze of additional lime juice before serving.