Corn and cheese crumble

Ingredients:

• 6 to 8 ears of corn
• 3 tbsp (45 g) butter, melted, plus more for greasing the pan
• 1.5 cups heavy cream
• 1/4 cup chopped pickled jalapeños
• 1 tbsp. l. adobe sauce with chipotle pepper
• 1/2 cup cilantro leaves
• 70 g crushed chips tortillas (crushed to the size of peas)
• 1/3 cup premium flour
• 1/2 teaspoon sugar
• 100 gr. Cotija cheese
• Lime slices for serving

Preparation:

1. Preheat oven to 180 degrees Celsius. Grease a baking pan.
   
   Combine the corn kernels with heavy cream in a large bowl. Transfer 1 cup of the corn mixture to a food processor and puree until smooth, then add it back to the bowl. Add the jalapeño, chipotle sauce, 1/4 cup cilantro, and 1.5 teaspoons salt. Spread the corn mixture evenly in the prepared baking dish.
2. Combine crushed tortilla chips, flour, sugar, and 1/2 teaspoon salt in a medium bowl. Add the mixture to the melted butter and stir with a fork until clumps form. Spread evenly over the corn.
3. Bake until the top is golden brown and the corn filling is bubbling on the sides, 35 to 40 minutes. Let rest for 10 minutes. Sprinkle with cheese and the remaining 1/4 cup cilantro. Serve with lime wedges on the side.