Creamy-Spicy Citrus Corn

by Rachael Ray Show Staff 5:00 PM, May 14, 2009

Aired May 14, 2009

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

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.