Heat and reduce for 15 minutes over a low flame: 1 cup cream (for every 4 ears of corn), with 1 seeded and finely chopped chipotle pepper plus 1 teaspoon of adobo sauce and the zest of 1 lime.

Grill corn until kernels begin to char evenly. Top with lime juice, hot sauce, cream sauce, a sprinkle of finely chopped cilantro and grated or crumbled mild cheese such as queso fresco, Asadero, Cojita or Monterey Jack – also look for Mexican blends of mild cheese which are easy to find on refrigerated aisle of market such as Sargento brand.