4 ears corn, shucked
1 cup cream
1 teaspoon puréed chipotle in adobo
Salt and freshly ground black pepper
1 cup crumbled soft fresh cheese, such as Cotija, Queso Blanco or Asadero
Place a large pot of water over high heat and bring to a boil. Add the ears of corn to the boiling water and cook until just tender, about 10 minutes.
While the corn is cooking, pre-heat a grill or grill pan to medium-high heat and add the cream and chipotle to a small pot over medium-high heat. Heat the cream to a simmer, season with salt and pepper and reserve warm. Place the par-cooked corn on the hot grill and sear until grill-marked and tender, 3-4 minutes per side. Transfer the cooked corn to a serving plate and top with the reduced cream. Garnish with the lime zest and juice and crumbled cheese.