QX Cooks – Hargreaves Style BBQ Chipotle Corn

10 Cobs of Corn
1 tablespoon of chipotle in adobo
1 cup of mayonnaise (not low-fat)
1 cup of sour cream
1 squeeze of lime juice (fresh is best)
1/2 teaspoon or oregano.
Sea salt
Black pepper
Olive Oil
2 tablespoons parmesan cheese
1 teaspoon of paprika

1. Heat up the barbecue grill to medium.
2. Take 10 pieces of corn on the cob with husks on. Pull down the husks to the base. Remove all the silk on the corn. Then replace the husks back up on top of the corn. Place the corn into a large bowl or cooler (if you’re at the beach) of cold water for 10 to 15 minutes.
3. Remove corn from cold water. Place the corn on the barbecue grill and close the cover. Grill for 20 minutes, turning every 5 minutes.
4. After 20 minutes of grilling, remove the cobs from the barbecue grill.
5. To make the special dressing – mix together 1 tablespoon of chipotle in adobo, 1 cup of mayonnaise (not low-fat, it just doesn’t taste quite as good), 1 cup of sour cream, 1 squeeze of lime juice (fresh lime is always better), and 1/2 teaspoon or oregano. Mix in a bit of sea salt, and a bit of pepper. Blend it until it’s a creamy texture!
6. Remove the corn cob husks from each corn, and cut each cob in half. Brush with olive oil (lightly), and roll each corn into the chipotle-mayo sauce.
7. Then dust with 2 tablespoons of parmesan cheese and 1 teaspoon of paprika. Serve beside the water – pool or lakeside – better when enjoyed with friends, family, and a cold Manitoban beer!