- 1 cup heavy cream
- 1 seeded and chopped canned chipotle pepper plus 1 teaspoon adobo sauce
- 4 ears corn, shucked
- Grated zest and juice of 1 lime
- Hot sauce
- Finely chopped cilantro leaves
- Grated or crumbled mild cheese, such as queso fresco, Asadero, Cojita or Monterey Jack
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 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.