Easy recipe Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce

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Filling:about two large ears sweet corn½ tablespoon olive oil⅛ teaspoon saltone cup ricottaone tablespoon honeyone tablespoon lime juice¼ cup cilantroSauce:about two large slicing tomatoesabout two cloves garlic, mincedone tablespoon olive oil½-one teaspoon chipotle powder¼ teaspoon saltsix-eight corn tortillas½ cup queso fresco cheese (or other favorite cheese). (If you like this recipe, please be sure to check out my summer ecookbook (released yesterday!) full of ideas similar to this one) Weve hit that point in the.