Instructions: Cut kernels from ears, scraping cobs to remove all the milk, and puree in a food processor as smooth as possible. Strain puree through a sieve and discard skins.

Over a very low flame (or in a double boiler), melt chocolate slowly with espresso, cinnamon, chile and toasted nuts. Add corn puree, stir well and remove from heat. Let mixture cool for 10 minutes before stirring in creme fraiche. Spoon mixture into small cups or bowls. Refrigerate for an hour or more.

Makes 5 servings.

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