Grilled Chipotle Corn

     One of my favorite parts of summer is grilling. This past weekend we decided to grill corn, along with our usual steak and asparagus, for this new recipe I had found. I immediately gravitate toward any foods that have the word chipotle in it, so it's no wonder I was excited to try this recipe.
     The grilled corn on its own was absolutely delicious. I could not believe how much flavor grilling could bring out of the corn. Once you try this delightful side dish during a barbecue this summer, you will want to prepare it all year round.

Ingredients:

• 1 cup cream
• 1 chipotle in adobo sauce, seeded and finely chopped
• 1 tsp adobo sauce
• Zest and juice of 1 lime, divided
• 1/2 cup queso fresco, cotija, or soft crumbling cheese
• 1/2 tsp dried oregano
• 1 scallion or green onion, thinly sliced
• 2 tsp fresh cilantro, finely chopped
• 4 ears corn, husks and silk removed

     Preheat the grill to medium-high heat. In a small saucepan over a low flame, heat and reduce the cream, chipotle pepper, adobo sauce and lime zest until think and flavors come together, about 15 minutes. Reduce the heat to keep the sauce warm.

     While the cream is reducing, mix the cheese, oregano, scallion, and cilantro together in a small bowl and set aside. 

     Grill the corn until the kernels char evenly. Once ready and cool, cut the corn off the cob and add to the cheese mixture. Pour the sauce over everything and mix until all the corn is coated. Drizzle some lime juice over the corn when serving.