Thursday, July 9, 2015

Recipe: Grilled Chipotle Corn

People Magazine, July 13, 2015, p.73
5 stars

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.

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