Chipotle Corn Mustard
I have fallen in love with this recipe! Initially I saw it on the Chew where Mario Batali demonstrated this condiment on a skirt steak sandwich. It looked delectable. I originally served this on a chicken piard sandwich on a gluten free bun ans it was then that I fell in love.
If you have your grill on it is even better grilled on charcoal*.
I find myself constantly on the lookout for great condiments to use on our meals. However, this has become sooooo much more. I served it as a side dish, as a topping and dressing for salads and as part of my healthy potato salad. I love the flavors so much I continue to look for application for it. The char on the corn offers amazing smoky flavor as well as the heat form the chipotle chilies I added. The sweet caramelized onions…ugh, so d’lish! try it. That is a must!Recipe adapted from The Chew
4 ears fresh corn, shucked and de silked
2 large yellow onions, quarted and sliced thin
3 chipotle chilis, small dice
3 tablespoons extra virgin olive oil
2 cloves garlic pressed, or roasted
2 tablespoons dijon mustard
1 teaspoon sea salt
1 teaspoon fresh ground black pepper
In a large skillet set to medium high. Brush corn with oil. Char the ears of corn until char marks form around the ears, rotate throughout the cooking process. Cut the kernels off of the cob into a bowl.
In the same pan reduce heat to low heat. Heat a tablespoon of olive oil. Add the onion, and season with salt and pepper. Cook over low about 20 minutes, until onions are caramelized. Add the caramelized onions to the corn.
Add dijon mustard and chipotle chilies to the bowl with the corn and onion, season with salt and freshly ground pepper and mix well.
Note: * I actually charred double the amount of corn and removed the kernels from all of it. I put half of the corn into freezer bags to use for other meals in the future. It freezes perfectly even after charring it ahead of time. See The Prepped Kitchen.