Chipotle Lime Corn on the Cob

I know some people that just absolutely LOVE corn on the cob.  I like it just fine, but you'll never see me lining up for it.  Normally it's served at a cookout or backyard barbeque and there are usually tons more exciting things to eat--exciting things that are a lot less effort to eat too.  Yes, I have mentioned this many times, but I am that lazy.  Plus, I need to be at my own home (or my Mom and Dad's) where I feel comfortable enough to hog the bathroom while I floss immediately after eating.  I can't stand having food stuck in my teeth.

But I digress, as my dental hygiene was not the purpose of this post.

Now if corn on the cob was always served with this yummy, fabulous, change your life forever and ever topping--I just might have to rethink everything I just claimed to be true about myself and corn on the cob.  Because this stuff is just that amazing if you ask me.  Hubs loved it too--I think I might have seen him shed a tear over the beauty of this recipe....oh, how I kid.  But we both really, really enjoyed it.   

(But our daughter who will happily eat broccoli, green beans, celery, and cucumbers?  I cannot for the life of me get her to eat corn.  Such a strange child, I mean, isn't corn every child's favorite "vegetable"?  Well, it's not our Peanut's that's for sure.)

Anyhow, please make this....and then drop me a line to tell me how your life has changed for the better.  Because it will.  I promise.

Chipotle Lime Corn on the Cob ~ adapted from Taste of Home

4 large ears sweet corn, husked and rinsed
1/2 cup mayonnaise
1 tsp. pureed chipotle pepper in adobo sauce (here's what you do with the rest of the can)
2 Tbsp. fresh cilantro, minced
1/2 tsp. lime zest
2 Tbsp lime juice
1 garlic clove, minced
Grated Parmesan cheese, for serving

Fill a large stock pot with water and bring to a rolling boil.  Place ears of corn in boiling water and simmer until corn is cooked through, about five minutes.  Remove from water and place on a serving plate and cover with foil to keep warm.

Mix together mayonnaise, chipotle pepper, cilantro, lime zest, lime juice, and garlic in a small bowl.  Serve over *slightly* cooled corn on the cob and sprinkle with Parmesan cheese. 

This topping also makes a fabulous salad dressing if you have any leftover! 

♥ ♥ ♥ ♥ ♥

This recipe is linked to:

Beauty and Bedlam's Tasty Tuesday
Blessed With Grace Tempt My Tummy Tuesday
Designs By Gollum Foodie Friday
Grocery Cart Challenge Recipe Swap
Friday Potluck at EKat's Kitchen  (Friday Potluck will be hosted at girlichef for the month of July)
Hearth 'n Soul Recipe Swap at A Moderate Life
La Bella Vita's Fresh Clean and Pure Friday 
Life As Mom Ultimate Recipe Swap
Miz Helen's Country Cottage Full Plate Thursday 
This Chick Cooks Recipe Swap