• Skip to primary navigation
  • Skip to footer navigation
  • Skip to main content
  • Skip to primary sidebar

RecipeTin Eats

Fast Prep, Big Flavours

  • My RecipeTin
  • Recipes
  • Recipes By Category
    • Mains
      • Chicken
        • Chicken mince
      • Beef Recipes
        • Ground Beef (Mince)
      • Pork
      • Lamb
      • Turkey
      • Shrimp / Prawns
      • Salmon
      • Fish
      • Salad Meals
    • Quick and Easy
    • Soups
    • One Pot
    • Stews
    • Slow Cooker
    • Sides
      • All
      • Vegetables
      • Show Off Salads
      • Rice
      • Potato
    • Pasta
      • All
      • Pasta bakes
      • Pasta salads
    • Sweet
      • Cake recipes
      • Cupcakes & Muffins
      • Cookies
      • Puddings & Cosy Desserts
      • Bite Size
      • Pies
      • Slices & Bars
      • Frosting & Icing
    • Cuisine
      • Asian
        • All
        • Stir fries
        • Noodles
        • Soups
        • Chinese
        • Japanese
        • Korean
        • Thai
        • Vietnamese
      • French
      • Greek
      • Indian
      • Italian
      • Mediterranean
      • Mexican
      • Middle Eastern
      • South American
    • Dietary
      • Gluten Free
      • Low Calorie
      • Vegetarian
    • Other Categories
      • BBQ
      • Breakfast
      • Burgers
      • Cocktails
      • Party Foods
      • Rice Recipes
      • Roasts
      • Sandwiches & Sliders
  • ✨Special✨
  • Collections
  • About
    • Me
    • RecipeTin Meals
    • Free Recipe Books
    • Contact
    • eBooks
      • The Food Photography Book
      • Chicken Wings Cookbook
    • Food Bloggers Central
    • Nitty Gritty
      • Policy: Use of Recipes & Images
      • Privacy & Disclosure
Home Mexican Recipes

Grilled Mexican Corn with Chipotle Adobo Sauce

By:Nagi
Published:27 May '15Updated:14 Sep '20
77 Comments
Recipe v

It’s gnarly looking and messy to eat. This Grilled Mexican Corn is the BEST corn I have ever had in my life. (And I don’t say that lightly).

Grilled Mexican Corn with Chipotle Adobo Mayo and Parmesan

Until a few weeks ago, the best corn I had ever had in my life was David Chang’s Corn with Bacon and Miso butter at Momofuku in NYC. The second best corn I had ever had in my life was Mexican Street Corn in LA (the real deal, called Elotes).

Both of these have now been bumped down not 1, but 2 places. For the most unexpected reason.

I live in a wonderful area of Sydney, known as the Northern Beaches. It’s north of Sydney city and I think it encompasses all that Sydney is known for – beautiful beaches, friendly people, laid back outdoor lifestyle, lots of greenery. And plenty of dog beaches which is a huge plus because my dog Dozer (an abnormally large golden retriever) is obsessed with swimming and chasing sand (yes, chasing sand. Not balls.)

Dozer and friend getting drenched at the beach as usual

Grilled Corn with Chipotle Adobo Mayo (Restaurant Copycat) - this is the best corn I have ever had in my life. Grilling and stovetop instructions included.

However….I wouldn’t say the Northern Beaches is great for ethnic food. As Aussie as I am – and believe me, I need a regular meat pie fix – I blame the Japanese blood in my veins that has me hankering for a good Asian fix at least once a week. So I make the 30 minute drive to the nearest area with plenty of Asian restaurants (for Sydneysiders reading this, it happens to be Chatswood) just to get some real dumplings, Dan Dan Noodles or BBQ Duck or whatever it is that I happen to be craving. (I have also been known to drive all the way to Parramatta – about 50 km away – just to get laksa. Yes, I’m nuts.)

Mexicano
Image courtesy of Mexicano

As a result, I tend to temper my expectations when I dine out locally. So imagine my surprise when I visited a local Mexican restaurant called Mexicano in Narrabeen and not only was it scrumptiously delicious on every level, it is the best Mexican I’ve ever had in Sydney. It’s the closest I’ve had to the real deal (which is saying a lot in Sydney where Tex Mex still dominates). And they do killer margaritas too, which always scores highly in my books.

The stand out was the corn. Really. It sounds so weird saying that. Me, the taco fiend, saying that a vegetable dish was the stand out.

It was that good.

Char grilled, smothered in a chipotle mayo and coated in parmesan cheese, it was so good that I would have hoovered down the whole plate myself except I was with friends and I hear it’s rude not to share (isn’t it?).

So I made it my mission to replicate it at home. The menu describes it as “chargrilled corn with chipotle mayo, cheese, lime and smoked spice.” It took a few goes, making a sauce with punchy enough flavours to compliment rather than being drowned out the strong smoky char grilled flavours. But I’m really happy with what I came up with. I dare to even say that it’s even better than the restaurant’s!

Table with Grilled Mexican Corn and Chipotle Adobo Mayo

So here’s the new Corn Pecking Order:

1. My homemade Grilled Mexican Corn with Chipotle Adobo Sauce (i.e. this recipe….in case it wasn’t clear!)

2. Mexicano‘s (Narrabeen, Sydney) Char Grilled Corn (which I copied)

3. Momofuku David Chang’s Corn with Bacon and Miso Butter

4. Real Mexican Street Corn Elotes (i.e. the real, real deal Mexican corn).

So here’s the recipe for the best Mexican corn ever. At least, in my humble books. 🙂

– Nagi

Painting Grilled Corn with Chipotle Adobo Mayo and rolling in Parmesan coating

Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.

Grilled Corn with Chipotle Adobo Mayo (Restaurant Copycat) - this is the best corn I have ever had in my life. Grilling and stovetop instructions included.

Grilled Mexican Corn with Chipotle Adobo Sauce (Mexicano Restaurant Copycat)

Author: Nagi | RecipeTin Eats
Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Grilling, Sides
Mexican
5 from 18 votes
Servings4 - 6
Tap or hover to scale
Print
  • 56
This is the best corn I have ever had. It is a copycat of corn I had at a modern Mexican restaurant in Narrabeen, Sydney, called Mexicano (which I think is the second best corn! 🙂 ) ! The chargrilled flavour is key for the ultimate corn experience. But don't worry! You can make it on stovetop - I've provided directions for both methods.

Real Mexican street corn is sprinkled with Cotjia which isn't available here in Sydney. Parmesan is a ripper substitute - and dare I say it takes it to another level!

Ingredients

Chipotle Adobo Mayo

  • 1 1/2 tbsp chipotle in adobo sauce (1 chipotle + sauce totalling 1 1/2 tbsp) (Note 4)
  • 1/4 cup whole egg mayonnaise (Note 1)
  • 1/4 cup sour cream
  • 1 tbsp lime juice
  • 1/2 tsp dried oregano flakes
  • 1/4 tsp salt
  • Black pepper

Corn

  • 4 to 6 corn on the cob
  • 1/2 cup freshly grated parmesan cheese (Note 2)
  • 1/4 tsp ancho chili powder , chipotle powder or smoky paprika
  • Lime wedges , for serving

Instructions

  • Place the Chipotle Adobo Mayo ingredients in a small food processor and blend until smooth. (Note 3)
  • BBQ: Heat the grill side on high. Grill corn for around 8 minutes, or until charred all over and cooked through.
  • Stovetop: Boil a large pot of water. Add the corn and boil for 10 minutes. Drain and let the corn steam dry in the colander for a few minutes. Heat a skillet with 1 tbsp of olive oil over high heat. Add the corn and cook all over until nicely charred.
  • Allow the corn to cool slightly.
  • Place the parmesan in a shallow dish.
  • Use a pastry brush to generously slather each corn with the Chipotle Adobo Mayo.
  • Roll the corn in the parmesan.
  • Sprinkle with a pinch of ancho chili powder, and serve with lime wedges on the side.

Recipe Notes:

1. Using whole egg mayonnaise is key to the recipe! Ordinary mayonnaise is more vinegary. Whole egg mayonnaise is available at supermarkets. There are many brands - just look at the label and make sure it says"whole egg". Japanese mayonnaise (called Kewpie that comes in a squeezy bottle) also works well.
2. Using freshly grated parmesan cheese is key to ensure loads sticks onto the corn without it being too "parmesany" and salty. The store bought grated parmesan will create a thick and heavy layer of parmesan which overpowers the corn. If you only have perforated parmesan, rather than rolling the corn in the parmesan, sprinkle it on.
3. If you don't have a small food processor, either double the recipe so you can make it in a regular size food processor or blender. Alternatively, you can ground the chipotle in adobo into a paste using a mortar and pestle or as a last result, chop the chipotle as finely as you can, then mix through the remaining ingredients. Use 1 tsp extra of sauce if you use this method as you'll leave some on the cutting board / mortar and pestle.
4. Chipotles in Adobo Sauce is dried chipotles in a dark red flavoured sauce. It comes in a can and can be purchased at Harris Farm Markets (Australia) for around $3. Leftovers keep well in the fridge for up to a month.
The amount used creates a medium level spicy sauce. It won't blow your head off! Feel free to reduce if you are concerned.
5. This recipe is adapted from this Grilled Corn on the Cob with Chipotle Mayonnaise Recipe from NYT Cooking.
6. This definitely does not taste like it only has 138 calories a serving!
Grilled Mexican Corn Chipotle Adobo Mayo Nutrition

Nutrition Information:

Serving: 94gCalories: 138cal (7%)Carbohydrates: 18.1g (6%)Protein: 4g (8%)Fat: 6.9g (11%)Saturated Fat: 2.5g (16%)Cholesterol: 10mg (3%)Sodium: 294mg (13%)Potassium: 175mg (5%)Fiber: 2.5g (10%)Sugar: 3.2g (4%)Vitamin A: 500IU (10%)Vitamin C: 4.1mg (5%)Calcium: 60mg (6%)Iron: 0.5mg (3%)
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @RecipeTinEats.

 

SaveSave

Previous Post
Creamy Mushroom and Spinach Orzo (Risoni) (One Pot)
Next Post
Breakfast Enchiladas (with Bacon and Eggs)

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative!

Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Related Posts

Overhead photo of Mexican Corn Salad

Mexican Corn Salad

Overhead photo of Mexican Meatballs served with guacamole and sour cream over rice

Mexican Meatballs

Overhead photo of Beef Barbacoa Tacos

Beef Barbacoa – Mexican Pulled Beef

More Mexican Recipes

Reader Interactions

Leave a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Cooked this? Rate this recipe!




77 Comments

  1. Michelle @ Vitamin Sunshine says

    May 28, 2015 at 9:53 pm

    5 stars
    This looks amazingly delicious 🙂 I would never expect to find really great Mexican in Australia– I’ve had some pretty so-so Tex Mex there! I’ve never been to Sydney though– I have friends in Melbourne, where I can attest to some of the best Asian food I’ve ever had– and I’ve lived in Asia for 6 years now.

    Corn is such a great summer food– or here in the tropics, a year-round food that the American in me will always label “summer.”

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:24 am

      Hey Michelle! You got it bang on – Australia does AMAZING Asian food, I guess because of proximity and we have such a diverse culture which is one of the reasons I LOVE Australia so much! But Mexican is definitely not something that is done well 🙂 But it’s gradually changing!! We need to get more authentic ingredients imported though. Like the cheese! Kills me that we don’t even have cotija here. Where in Asia do you live?

      Reply
      • Michelle @ Vitamin Sunshine says

        May 29, 2015 at 10:36 pm

        Now I am living in Malaysia– was in Korea before.

        Another reason Australia’s Asian is better than Asian-Asian? YOUR FRESH PRODUCE! Holy cow. That is one thing I don’t like about living with Asia– it’s so hard to get fresh, nice produce. I am in heaven when I’m in Aus and even small cafes bring out fresh micro greens and beets and roasted veg…

        Reply
        • Nagi | RecipeTin says

          May 30, 2015 at 6:19 am

          True! There is a wider variety here….but there are so many pros for living in Asia too!! i mean – Korea? You’re SO lucky!! Korean food is ALL the rage right now thanks to David Chang. I would love to spend a decent chunk of time in Korea. And Malaysia…come on! Some of the BEST food in the WORLD!! You are sooooooo lucky…… N x

          Reply
  2. Krista Bjorn says

    May 28, 2015 at 9:50 pm

    5 stars
    I just love the Mexican dishes you share here. 🙂 They’re so close to what I know and love from my years in California. 🙂

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:23 am

      Thanks Krista!! Some of the best Mexican I’ve ever had was in LA. I can’t wait to go back soon! 🙂

      Reply
  3. Kelly - Life Made Sweeter says

    May 28, 2015 at 7:25 pm

    Oh my goodness, Nagi! This is the BEST looking corn ever! We can’t get enough of grilled corn lately but it totally pales in comparison to this jazzed up one. I love the sound of the chipotle adobo sauce too and would find every excuse to slather that on everything. Love this!

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:22 am

      Thanks so much Kelly!! I actually just used up the rest of the sauce last night on a salad! It was fab 🙂

      Reply
  4. Marissa | Pinch and Swirl says

    May 28, 2015 at 2:17 pm

    5 stars
    I love that your dog’s name is Dozer – perfect for an extra-large pup! One of my favorite dogs in Bend is named Dozer (unfortunately he doesn’t belong to me, though I’ve considered sneaking out at night to steal him 😉 ). He’s a beefy, black English lab. I have a strong feeling that I’d fall in love with your Dozer as well!

    Mexican street corn is one of my favorite summertime treats! Spork (a restaurant in Bend) was kind enough to give me their recipe which I shared on my blog. And now you’ve given me a new one to try. I can hardly wait, Nagi! Because these pictures of yours have my mouth watering.

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:21 am

      OOOH!! I forgot about that recipe! I’m popping over now to check it out! 🙂

      Reply
  5. Nancy | Plus Ate Six says

    May 28, 2015 at 1:19 pm

    5 stars
    That is just the best looking corn on the cob I have ever seen. I’d need extra parmesan please too.

    Reply
    • Nagi | RecipeTin says

      May 29, 2015 at 7:21 am

      Totally!! The restaurant definitely is NOT as generous as I am with the parmesan!! 😉

      Reply
  6. Rachel (Rachel's Kit)chen NZ says

    May 28, 2015 at 10:47 am

    Oh, I did laugh reading this – fancy you living on the Northern Beaches! When we lived in Sydney that’s where we lived! Collaroy, then Narrabeen and finally Mona Vale. Corn looks fab – no if only I could JR to eat corn! Oh well might just have to make little feast for myself:-)

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:23 am

      I’m in Mona Vale!! That is hilarious!! I bet you struggled with the restaurants here too…knowing you broad your palette is! N x

      Reply
  7. Amanda Mendell says

    May 28, 2015 at 10:45 am

    Stop the MADNESS! I literally started salivating when I saw this! Wow, this looks amazing, I bet it would be good with chicken too (prepared the same way) AHH, great job……now I’m hungry!

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:22 am

      You are SO RIGHT! The possibilities with this sauce are endless….. 🙂

      Reply
  8. Pauline says

    May 28, 2015 at 9:53 am

    Hi Nagi.
    Where do I buy the chipotle in adobo sauce here in Australia?? Still having trouble finding the pin interest symbol on you site, using my iPad.
    Thanks….Paulinexx

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:22 am

      Oh no! I’ll look into it, thanks for letting me know Pauline 🙂 PS Responded below re: Chipotles in Adobo! N x

      Reply
  9. Pauline says

    May 28, 2015 at 9:46 am

    Hi Nagi.
    Where do I buy the chipotle in adobo sauce here in Australia??
    Thanks….Paulinexx

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:21 am

      Pauline! I’m so sorry, I forgot to include that in the notes! You can get it at Harris Farms – do you have one near you? It’s about $3 a can and lasts for ages. I’ve updated the recipe now, thanks for the reminder! 🙂

      Reply
  10. john | heneedsfood says

    May 28, 2015 at 9:23 am

    When you said Mexicano’s, I immediately thought you’d been to Christchurch, NZ, as that’s where I had my last Mexican-style corn. Great restaurant by the same name there, as well. As delicious as it was, my all-time favourites have to be the ones I gorged on when the corn vendors used to come out in the evenings in the town squares in Mexico. Magic!

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:21 am

      I challenge you!! Make the trek to Narrabeen – I promise you won’t regret it!! (And take some gorgeous pics please, then I’ll swipe one to use in this post!!) N x Welcome back?

      Reply
  11. jo@jocooks.com says

    May 28, 2015 at 8:10 am

    5 stars
    OMG Look at Dozer! He’s having so much fun! Chasing sand? That’s a new one! When my dog is in the water, she walks like she has high heels on, she’s such a girl. 🙂
    Anyway, it’s like you read my mind Nagi, I bought some corn that’s waiting for me in my fridge to do something with and I was thinking Mexican street corn. Great minds, Nagi, great minds!

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 11:18 am

      OMG you totally need to share a video of your princess in water!! Ha ha ha!! I would love to see that! 🙂

      Reply
  12. Kevin | keviniscooking says

    May 28, 2015 at 5:09 am

    5 stars
    Man oh man, that would make Moctezuma proud! Looks amazing and fantastic photos.. wow. A must try…

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 7:03 am

      Kevin! This is TOTALLY your type of food!! You will love it, promise promise N xx (Don’t let your pups near the corn though! Bad for them!)

      Reply
      • Kevin | keviniscooking says

        May 28, 2015 at 7:59 am

        My boys don’t eat people food, no,no! BTW, Dozer looks about as happy as my guys when they hit the beach!

        Reply
        • Nagi | RecipeTin says

          May 28, 2015 at 11:17 am

          Aww…you better put a pic up on your blog so I can see them!! PS What about cheese?? Pups LOVE cheese!!

          Reply
  13. Kathleen | HapaNom says

    May 28, 2015 at 4:38 am

    5 stars
    Good Lord, that looks amazing! I’m a huge fan of Mexican grilled corn, but I’ve never had it with a chipotle/adobo sauce… and parmesan! I love that addition of some heat! And omg, Dozer is SO cute! I think it’s hilarious that he chases sand! I think a video is order next time 😉

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 7:03 am

      Ha ha YES!! I’ll video him! We should have a puppy love blog day. We all include pics of our pups in our posts!! 🙂

      Reply
  14. Susan says

    May 28, 2015 at 4:26 am

    So glad to hear that you found a good Mexican restaurant. I’m very prejudiced about them, living on the US border with Mexico. We just had an amazing surprise a couple of days ago. We’re currently on the Outer Banks of North Carolina and found an absolutely superb Mexican restaurant, called Agave Roja. We had become so disgusted with another Mexican restaurant here that had gone downhill to the point where the food was tasteless, that we were almost afraid to try this one. But it was worth trying. I’m looking forward to trying your corn recipe (I’ve never had elotes…)

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 7:02 am

      You are SO lucky Susan. Mexican food in the US – especially where you are, so close to the border – is incredible. Even the tortillas are better! And you get all the spices and Mexican cheeses…we don’t even have cotija here!!

      Glad you found a new Mexican place 🙂 I know what you mean, there are some appalling ones here in Sydney too. Can of refried beans poured over corn chips topped with cheese is NOT nachos!! N x

      Reply
  15. John@Kitchen Riffs says

    May 28, 2015 at 2:46 am

    Much as I love meat, a good veggie dish almost always will steak the show for me. This is definitely one of those dishes — it looks amazing! And is so loaded with flavor. My kind of food! Thanks.

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:58 am

      I see this on the side as an accompaniment to MANY of the fab food you share John!!

      Reply
  16. Shashi at RunninSrilankan says

    May 28, 2015 at 2:25 am

    Oh good golly – I think I must have been living under a rock! The only corn I’ve had was boiled or from a can! This looks phenomenal – that adobo and Parm crusting …mmmm mmmm mmmm!

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:58 am

      Shashi!! Grilled corn is the BEST thing ever!! It was made for being chargrilled. The flavour it adds is da bomb!! N x

      Reply
  17. Dorothy Dunton says

    May 28, 2015 at 2:12 am

    Hi Nagi! I made Mexican corn a couple of weeks ago, but I used Queso Fresco cheese! We had it with Mexican seafood cocktails. And just last night we had char grilled corn with chipotle garlic mayo and grilled ribeye steak. We are so on the same “food page”! 🙂

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:57 am

      It is so unfair – we don’t have Queso Fresco here! There are many basic Mexican ingredients we don’t have here 🙁

      It’s like I was AT your dinner last night!! Oh boy. That is totally my kind of meal 🙂 I looooooove grilled beef!! N x

      Reply
      • Dorothy Dunton says

        May 28, 2015 at 8:14 am

        Hi Nagi! What is unfair is that the only “Mexican” (and I use that term very loosely) restaurant here serves sub standard food – the only redeeming fact is they do have very cold beer! You WERE here for dinner, if only in our minds! By the way, your dog is adorable! We have two Border Collies (who are both adorable also) and I am babysitting my son’s dog for the next week while he is on vacation, who is a pup of my female dog! Yay, more dog hair! Isn’t that more fiber in one’s diet?? 🙂

        Reply
        • Nagi | RecipeTin says

          May 28, 2015 at 11:20 am

          Ha!! I am going to use the fibre line next time someone complains about dog hair in their food!! My childhood dog was a collie cross. I love border collies. They are known as working dogs here in Australia, for rounding up cattle etc. They are SO smart and so beautiful!! 🙂 PS I think your Mexican restaurants sound like most of ours. Sub standard tex mex but the beer is always great! 🙂

          Reply
          • Dorothy Dunton says

            May 28, 2015 at 12:27 pm

            Hi Nagi! Yes, Borders are so smart and so obsessive! Mine herd my cat and the chickens! However, they are trained to hand commands and eye contact which is so cool! All I have to do is look at one or the other and raise or lower my hand and they obey – they also sleep in bed with me, hence the fiber in my diet! 🙂

  18. Helen @ Scrummy Lane says

    May 28, 2015 at 1:48 am

    Wow! I have NEVER had corn any way other than boiled or grilled with butter and salt. How boring of me!! I’ve also never heard of anything like a corn pecking order, but I love yours!!
    The hubs would absolutely LOVE this … think I’d better make it for him, don’t you?
    Loved getting a little insight into where you live, Nagi … and seeing your gorgeous doggie … although yes, now you’ve made me REALLY jealous of your neighbourhoood and even more happy about the prospect of moving back to Australia! What a great life!

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:56 am

      WA beaches are even MORE gorgeous so you are lucky!!! I’ll definitely come over and visit when you’re back – I can’t wait!! 🙂

      Reply
  19. Gourmet Getaways says

    May 28, 2015 at 12:44 am

    5 stars
    Geez, licking our chops now! Can’t wait to try this – 5 stars just by looking at all that cheese smothering the lovely charred corn…Mmmm!!

    Julie & Alesah
    Gourmet Getaways xx

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:51 am

      Thanks girls!! I mean honestly, how can you go wrong – charred corn, chipotle mayo + parmesan = pure heaven. N x

      Reply
  20. CakePants says

    May 27, 2015 at 11:47 pm

    This looks AMAZING, and thank you for providing stovetop instructions for those of us who (sadly) have no access to a grill! Also, the dog pictures pretty much made my day – those pictures are pure happiness.

    Reply
    • Nagi | RecipeTin says

      May 28, 2015 at 6:49 am

      Awww…..you just hit my sweet spot with your comments about my dog!!… 🙂

      Reply
Newer Comments

Primary Sidebar

Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

Free Recipe eBooks

Join my free email list to receive THREE free cookbooks!

Meet Dozer

Official taste tester of RecipeTin Eats! Meet Dozer
As Featured On

What's for Dinner?

Close up of beef enchiladas in a baking dish, fresh out of the oven

Beef Enchiladas

Butter Chicken served over basmati rice in a bowl, ready to be served

Butter Chicken

Overhead photo of 2 black bowls with Chinese Chicken Salad with Asian Dressing, ready to be eaten

Chinese Chicken Salad

Salisbury Steak recipe in skillet.

Salisbury Steak with Mushroom Gravy

Vietnamese Coconut Caramel Chicken - 7 ingredient magic. The coconut fragrance is heavenly! recipetineats.com

Vietnamese Coconut Caramel Chicken

Fast prep. Big flavours!

Never miss a recipe

Back to Top
  • Related
  • RecipeTin Japan
  • Food Bloggers Center
  • Help
  • Contact Us
  • Image Use
  • Privacy Policy & Terms
Site Credits Maintained by Zao Designed by Melissa Rose Design Developed by Once Coupled © RecipeTin Eats 2022 · All Rights Reserved Back to Top