:: Ingredients ::
4 Ears Corn on the Cob
1 Pint Heavy Cream
1 Lime, juiced
1 Tablespoon Pureed Chipotle in Adobo
Fresh Cilantro, chopped
:: Directions ::
1. Grill (or boil) corn until cooked. Remove from heat and set aside.
2. In a small sauce pan, heat cream until reduced by 1/3 to 1/2. Add in the pureed chipotle.
3. On a serving plate, place ears of corn. Squeeze lime juice over each ear. Drizzle with chipotle cream. Top with crumbled queso fresco and chopped cilantro. Serve and enjoy.