- 1 cup cream
- 1 chipotle in adobo sauce, seeded and finely chopped, 1 teaspoon adobo sauce reserved
- Zest and juice of 1 lime, divided
- 4 ears corn
- Hot sauce, to taste
- A sprinkle of cilantro, finely chopped
- Mild cheese, such as queso fresco, Asadero, Cojita or Monterey Jack, grated or crumbled, for topping
In a small saucepot over a low flame, heat and reduce the cream, pepper, adobo sauce and lime zest for 15 minutes.
Grill the corn until the kernels begin to char evenly. Top with the 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 – you can also look for packages of Mexican blends of mild cheese, which are easy to find on the refrigerated aisle at the market.