- 1 cup cream
- 2 T. mayo
- ½ cup mild crumbling cheese Cotija, for topping
- 1 scallion, finely sliced
- 2 t. fresh cilantro, finely chopped
- 4 ears corn, husks and silk removed
- sprinkle of cayenne pepper
- Pre-heat the grill to medium-high.
- In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until thick and flavors come together, about 15 minutes. Reserve and keep warm.
- While the cream is reducing, mix the crumbled cheese, oregano, scallion and cilantro together in a small bowl and set aside. Grill the corn until the kernels begin to char evenly. When the corn comes off the grill, let cool slightly and cut the corn off the cob.
- Place a spoonful of corn in a bowl, drizzle with the cream sauce, sprinkle with the cheese mixture and serve with a squeeze of lime.
Recipe Author: Rachael Ray