The spicy dip that I serve with grilled corn (as well as with steamed or boiled corn) is sort of like a Mexican aïoli, pungent with garlic, smoky and spicy with chipotle chiles. You can also serve it as a dip with vegetables or chips, or use it as a flavorful spread for sandwiches and panini. The recipe makes more than you’ll need for six ears of corn — if you’re having a crowd for a barbecue, you’ll have enough.
Category: not set
Cuisine: not set
6 ears corn
2 large garlic cloves cut in half, green shoots removed
1/4 teaspoon salt
1 large or 2 small chipotle peppers in adobo seeded
1 teaspoon sauce from the canned adobo chile
1/4 cup mayonnaise preferably Hellman’s or Best Foods
1/2 cup thick plain low-fat yogurt
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