Ingredients

The following ingredients have 6 Servings
  • 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 pepper
  • 1 lime, cut into wedges

Instruction

  • Preheat a grill to medium-high heat.
  • Meanwhile, put creme fraiche, mayonnaise, salt and chipotles in adobo in a food processor and pulse just until smooth; transfer to a bowl.
  • Generously brush mixture on corn and grill, turning occasionally, until deep golden brown, 7 to 9 minutes.
  • Brush remaining creme fraiche mixture on corn, then sprinkle all over with queso fresco and cayenne.
  • Serve with lime wedges on the side to squeeze over the top.