In a nod to the corn-on-the-cob often served by street vendors in Mexico, sweet corn is brushed with a smoky chipotle spread before grilling, and then finished with crumbled cheese, cayenne, and a squeeze of fresh lime juice.
- 1/4 Cup crème fraîche
- 1/4 Cup light mayonnaise
- 1/2 Teaspoon fine sea salt
- 2 canned chipotles in adobo sauce, seeded
- 6 ears corn, husked
- 1/2 Cup queso fresco or grated Parmigiano-Reggiano
- 1/8 Teaspoon cayenne
- 1 lime, cut into wedges
Preheat a grill on medium-high heat.
Meanwhile, put the crème fraîche, mayonnaise, salt, and chipotles in adobo in the bowl of a food processor and pulse just until smooth. Transfer to a bowl.
Generously brush the mixture on the corn and grill, turning occasionally, until deep golden brown, 7-9 minutes.
Brush the remaining crème fraîche mixture on the corn, then sprinkle all over with queso fresco and cayenne. Serve with lime wedges on the side to squeeze over the top.