Smoky Mexican Street Corn

by Rachael Ray Show Staff 9:00 AM, August 1, 2016

Aired August 1, 2016

Serves 4

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.