Smoky Mexican Street Corn
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 1 cup heavy cream
- 2 rounded tablespoons puréed or finely chopped chipotles and adobo sauce
- 4 ears corn, shucked
- 2 limes
- 1 cup grated Cotija, Queso Fresco or Asadero cheese
- 4 tablespoons chives, finely chopped
Prepare grill. Place cream and chipotles in a small pot and reduce by about half over medium-low heat.
Grill halved limes along with corn. Douse grilled corn with juice of grilled limes and top with chipotle cream, cheese and chives.