Smoky Mexican Street Corn
Smoky Mexican Street Corn
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  • 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. 

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