Give your street corn a bold, flavorful upgrade this Labor Day with a creamy Roasted Hatch Chile Aioli. Simply grill your corn until charred and juicy, brush the aioli over each ear, finish with crumbled cotija cheese and a sprinkle of fresh cilantro, and serve with lime wedges. This quick, festive twist on Mexican street corn is bright, smoky, and effortless to prepare.
If you’re following Whole30 or avoiding corn, don’t worry—the Roasted Hatch Chile Aioli is versatile. It pairs beautifully with roasted sweet potato fries, grilled vegetables, fish tacos, or as a sandwich spread. Use pasteurized eggs if you prefer or need a safer raw-egg option.
Roasted Hatch Chile Aioli
2016-08-14 05:24:57
Serves 4
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Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Prep Time
10 min
Cook Time
8 min
Total Time
18 min
Ingredients
- 1 egg (room temperature; use pasteurized egg if preferred)
- 1 cup safflower oil (or a neutral oil such as grapeseed)
- Kosher salt, to taste
- 2 roasted mild Hatch green chiles, peeled, stemmed and seeds removed
- 1/4 teaspoon ground cumin
- 2 tablespoons freshly squeezed lime juice
- Dash of cayenne pepper (optional—add only if you want more heat)
Instructions
- If your egg is not at room temperature, set it in a cup of warm (not hot) water for a few minutes so it warms evenly. Crack the egg into the bowl of a food processor along with 1/4 cup of the safflower oil. Pulse or blend until the mixture is smooth and combined.
- With the food processor running, very slowly stream in the remaining 3/4 cup of oil. Pour gradually so the oil emulsifies with the egg and turns into a thick, mayonnaise-like aioli. If the mixture separates, stop adding oil and pulse to bring it back together before continuing.
- Prepare the roasted Hatch chiles by peeling away the charred skin, removing the stems and scraping out the seeds. Dice the peeled chiles and add them to the processor along with the cumin, lime juice, and a pinch of kosher salt. Pulse to combine until the aioli is blended but still shows small pieces of chile for texture.
- Taste the aioli and add a dash of cayenne if you want additional heat. Adjust salt and lime as needed to balance the flavors. The roasted chiles contribute a mellow, smoky flavor, while the lime brightens the sauce.
- Transfer the aioli to an airtight container and refrigerate for at least 30 minutes to allow the flavors to meld. Check the expiration date on your eggs—store the aioli in the refrigerator and use it before the egg’s expiration date.
Notes
- To make Mexican-style street corn (elote), brush the aioli over warm grilled corn, sprinkle with crumbled cotija cheese, add a handful of freshly chopped cilantro, and serve with lime wedges for squeezing. The creamy aioli clings to the kernels and complements the smoky char from the grill.
- This aioli is excellent as a dip for roasted sweet potato fries, roasted vegetables, or as a spread for sandwiches and burgers. It also makes a flavorful sauce for fish tacos or grilled shrimp.
- If you prefer a milder sauce, substitute one roasted poblano for the Hatch chiles or remove all seeds. For extra smoky depth, use a pinch of smoked paprika in place of or in addition to cumin.
- Food safety tip: if you are concerned about using raw eggs, opt for pasteurized eggs or commercial mayonnaise as a base and fold in the roasted Hatch chiles, lime, and spices.
By Alex Snodgrass
The Defined Dish