People Magazine, July 13, 2015, p.73
I was reading People Magazine and came across this recipe. We just so happened to have corn, cream, chipotle in adobo, cotija cheese, scallion, cilantro and dried oregano -- all in the house. I love it when I find a recipe that uses ingredients we already have!
This was delicious - flavorful and oh so easy. We'll definitely be making this again; it'd be a nice side dish with enchiladas or fajitas or tacos.
- Use more chipotle in adobo than what it calls for if you want it extra spicy.
- The recipe made more cream/sauce than we needed. 3/4 cup of cream is probably more than enough.
- Triple the amount of cilantro and double the amount of scallion.