Roasted Corn and Ricotta Enchiladas with Chipotle Tomato Sauce

INGREDIENTS

• Filling:
• 2 large ears sweet corn
• ½ tablespoon olive oil
• ⅛ teaspoon salt
• 1 cup ricotta
• 1 tablespoon honey
• 1 tablespoon lime juice
• ¼ cup cilantro
• Sauce:
• 2 large slicing tomatoes
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• ½-1 teaspoon chipotle powder
• ¼ teaspoon salt
• 6-8 corn tortillas
• ½ cup queso fresco cheese (or other favorite cheese)