Grilled Corn with Chipotle Cream Sauce

by Rachael Ray Show Staff 8:00 AM, May 5, 2010

Aired May 5, 2010

Serves HASH(0x4f48190)

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.