I love chipotles in adobo! I keep finding new ways to eat it. So, this is my version of elotes which is like a street corn they sell in Mexico. Mind you, I have never had street corn in Mexico but I have seen it in cookbooks and I have had a version at Candle Cafe in NYC.
Once again, this is a no recipe recipe. You just combine mayo with chipotles in adobo and slather it all over grilled corn. Top it with fresh lime juice and nutty parm and you are in for a treat!
Mix together cashew mayo and chipotles in adobo. The amounts are really up to you. You have to find a good balance for the chipotles. Start with a little bit and then add more to taste.
Grill the corn on a grill pan on the stovetop (or on a barbecue if you have one!) When the kernels are charred, it is ready.
Slather with the mayo and sprinkle with nutty parm. Squeeze fresh lime juice over the top and garnish with cilantro. Enjoy!