Rachael Ray: Rachael's Daytime Talkshow

Creamy-Spicy Citrus Corn

Try this as an alternative to regular corn-on-the-cob.

Ingredients

4 ears corn, shucked
1 cup cream
1 teaspoon puréed chipotle in adobo
Salt and ground black pepper
1 lime
1 cup crumbled soft fresh cheese, such as Cotija, Queso Blanco or Asadero

Aired on:

May 20, 2009

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Yields: 4 servings

Preparation

Place a large pot of water over high heat and bring to a boil. Add the ears of corn to the boiling water and cook until just tender, about 10 minutes.

While the corn is cooking, preheat a grill or grill pan to medium-high heat and add the cream and chipotle to a small pot over medium-high heat. Heat the cream to a simmer, season with salt and pepper, and reserve warm.

Place the par-cooked corn on the hot grill and sear until grill-marked and tender, 3-4 minutes per side. Transfer the cooked corn to a serving plate and top with the reduced cream. Garnish with the lime zest and juice, and crumbled cheese. Serve alongside Rach's Fried Chicken.