4-6 ears of corn, husked
1 lime, zested and halved
1 ½ cups crema or heavy cream
1 tablespoon aji panca or chipotle paste
½ cup chopped scallions or finely chopped chives
A handful of chopped cilantro
¾ cup Cotija cheese, crumbled (about 6 ounces)
Serves: 4 to 6
Char corn sprayed with a bit of oil on hot grill or in large cast-iron skillet over medium-high heat. Season with salt and top with lime juice.
Warm crema or reduce cream at low simmer and combine with lime zest and chili paste. Top corn with it when ready to serve and garnish with scallions or chives, cilantro and Cotija.