{"id":64317,"date":"2018-01-01T00:00:00","date_gmt":"2017-09-09T00:20:00","guid":{"rendered":"http:\/\/origin-www.tasteofhome.com\/recipes\/chipotle-lime-corn-cobs\/"},"modified":"2023-01-06T05:04:16","modified_gmt":"2023-01-06T11:04:16","slug":"chipotle-lime-corn-cobs","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/chipotle-lime-corn-cobs\/","title":{"rendered":"Chipotle Lime Corn Cobs"},"content":{"rendered":"","protected":false},"excerpt":{"rendered":"<p>In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. This is my family\u2019s take on the dish, with our own flavor enhancements. \u2014Carolyn Kumpe, El Dorado, California<\/p>\n","protected":false},"author":7061,"featured_media":64321,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[304032,305511,304328,307660,307663,305271,305487,304041,303966,304185,304988,304408,304368,306848,304438,304268,304450,305383,305374,324623,304388,304313,304398,304150,307614,305031,304353],"categories-v2":[308623,310825,308988,308319,308984,308481,310638,310639,309216,310796,308633,308495,309467,308935,308813,308745,309603,308844,259483,308857,309391,309381,309177,308752,308313,308797,309434,310591,308975,309005],"coauthors":[305],"recommended_recipes":[{"post_title":"Chipotle Tater Tot Breakfast 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Sprinkle with Asiago cheese."}],"recipeYield":"6 servings","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 289 calories","fatContent":"18g fat (3g saturated fat)","cholesterolContent":"13mg cholesterol","sodiumContent":"240mg sodium","carbohydrateContent":"28g carbohydrate (5g sugars","fiberContent":"4g fiber)","proteinContent":"7g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.8333335,"reviewCount":6,"worstRating":1,"bestRating":5},"recipeCuisine":"North America, Mexican","review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"CyanSushi"},"reviewBody":"I actually left out the chipolte pepper because by husband cannot handle too much spicy and this came out PERFECT.  Absolutely loved it, will make it again and again.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OliveSubmarine"},"reviewBody":"OMG, OMG, OMG...this is crack corn.  I went light on the parm and chipolte (kids) and heavy on the cilanto.  I consider myself to be an excellent cook but if I hadn't of made this myself I never would of figured out what was in this sauce.  I blended it all and made the sauce runny and just rolled the ears in it.  Nothing short of AMAZING.  Go bold and try this, you won't be sorry.  We served with chix fajitas, hubby said in the top 5 meals ever....That is HUGE.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2015-05-04","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PurpleSushi"},"reviewBody":"I actually cut the corn off of the cobs to make a corn salad type dish. For our personal taste, next time I make it I will cut back on the lime juice, but it was still very good!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2012-07-01","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeBike"},"reviewBody":"This was a nice twist on corn-on-the-cob. It was very messy to eat, but worth it! The sauce is runny, so we just put a dollop on the plate and rolled the corn in it. Delicious!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-07-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"OrangeDog"},"reviewBody":"I have been making this since it first appeared on a Taste Recipes summer issue. Love it! Reminds me of Mexico","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2017-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"RedBug"},"reviewBody":"Great recipe! The flavors and spices balance nicely with the sweetness of the corn.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}}]},"video":{"data":{"status":204},"message":"No shortcode found in recipe"},"rms_legacy_id":"94008","romance_copy_dek":"In Mexico, grilled corn sometimes comes slathered in mayonnaise, rolled in grated cheese, and served with lime and chili powder. 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For our personal taste, next time I make it I will cut back on the lime juice, but it was still very good!<\/p>","CommentId":2,"DateRated":"05\/04\/2015 23:36","GUID":"2c24716df44345eca451d4ff3d3c79d9","MemberId":7061221,"Rating":4,"ScreenName":"AimeeMae","SubmittedDate":"05\/04\/2015 23:36"},{"Comment":"","CommentId":3,"DateRated":"08\/03\/2013 17:00","GUID":"105DBE1124CF4B0DAAE11E862FBFF790","MemberId":3422096,"Rating":0,"ScreenName":"VictoriaElaine","SubmittedDate":"08\/03\/2013 17:00"},{"Comment":"<p>I have been making this since it first appeared on a Taste Recipes summer issue. Love it! Reminds me of Mexico<\/p>","CommentId":4,"DateRated":"07\/29\/2013 17:15","GUID":"e50115ff97d04568bea260fb50cec186","MemberId":6330181,"Rating":5,"ScreenName":"mexicrave","SubmittedDate":"07\/29\/2013 17:15"},{"Comment":"<p>OMG, OMG, OMG...this is crack corn.  I went light on the parm and chipolte (kids) and heavy on the cilanto.  I consider myself to be an excellent cook but if I hadn&#39;t of made this myself I never would of figured out what was in this sauce.  I blended it all and made the sauce runny and just rolled the ears in it.  Nothing short of AMAZING.  Go bold and try this, you won&#39;t be sorry.  We served with chix fajitas, hubby said in the top 5 meals ever....That is HUGE.<\/p>","CommentId":5,"DateRated":"07\/29\/2013 09:57","GUID":"2ab285e7645e4a249a26a06fb80407dd","MemberId":7220953,"Rating":5,"ScreenName":"KristyMama","SubmittedDate":"07\/29\/2013 09:57"},{"Comment":"<p>I actually left out the chipolte pepper because by husband cannot handle too much spicy and this came out PERFECT.  Absolutely loved it, will make it again and again.<\/p>","CommentId":6,"DateRated":"06\/28\/2013 13:44","GUID":"9890680a6b824e58b2aed33622af7fc3","MemberId":5546002,"Rating":5,"ScreenName":"zamchik","SubmittedDate":"06\/28\/2013 13:44"},{"Comment":"<p>This was a nice twist on corn-on-the-cob. It was very messy to eat, but worth it! The sauce is runny, so we just put a dollop on the plate and rolled the corn in it. 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