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1
In a medium bowl, mix together the sour cream, heavy cream and salt.
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2
Cover with plastic wrap and set out at room temperature for 3 hours.
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3
In a large stockpot filled with water, soak the ears of corn for 20 minutes.
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4
Remove the ears from the water, shake and tightly squeeze the husks against the kernels of corn to get rid of any excess water.
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5
In a food processor, combine 1/2 cup of the prepared cream mixture with the chipotle chiles and puree until smooth.
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6
Reserve the rest of the cream mixture for another use.
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7
Set aside.
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8
Turn a grill to high and close the lid.
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9
After 15 minutes, lower the heat to medium-high.
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10
Place the corn on the grill rack and grill for 5 minutes.
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11
Turn the corn over and grill for another 5 minutes.
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12
Remove the corn from the grill and set aside to rest for 5 more minutes.
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13
In the meantime, keep your grill on with the lid closed.
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14
Take the grilled ears of corn and pull back the husks, exposing the kernels but keeping the husks attached at the bottom.
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15
Increase the grill temperature to high and place a sheet of aluminum foil on one side of the grill.
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16
Place the pulled-back husks over the foil, allowing the exposed kernels to sit on the grill grates.
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17
(This is done so the husks don't burn before the corn can char.)
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18
Close the grill lid and allow the kernels to char so become dark and golden brown, about 5 minutes.
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19
Then turn the corn and char the other side.
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20
Remove the corn from the grill.
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21
Serve immediately alongside the chipotle crema, crumbled cheese and lime.
