Elote Cheese Quesadilla

Method

1. Light 1 kg of charcoal and wait 20 min, until the coals are covered in white ash and the flames have settled. Set the grate 10 to 15 cm above them. Meanwhile husk the corn and remove the silk, and seed and finely chop the jalapeño.

2. Brush the corn with half the melted butter, lay it on the grate over charcoal (medium heat) and grill for 10 min, turning every 2 to 3 minutes. When the kernels have brown charred patches and a skewer slides in easily, take it off and let it cool for a few minutes.

   Add in this stepCorn on the cob, husked 2Butter, melted 10 g

   charcoal (medium heat)

3. Stand each cob upright in a wide bowl and slice down with a knife to cut off the kernels. Add the mayonnaise, crumbled cotija, jalapeño, cilantro and half the chili powder and mix well.

   Add in this stepMayonnaise 2 tbspCotija cheese (or feta) 30 gFresh jalapeño 1Cilantro, chopped 2 tbspChili powder ¼ tsp

4. Lay out the tortillas and cover just one half of each with half the grated cheese, then the corn filling, then the rest of the cheese. Fold into half-moons and brush both outsides thinly with the remaining melted butter.

   Add in this stepFlour tortillas (25 cm) 2Monterey Jack (or mozzarella), grated 100 gButter, melted 10 g

5. Put the quesadillas on the grate or in a cast-iron pan towards the edge of the fire, over charcoal (medium heat), and cook for 3 min per side. Flip carefully with a wide spatula. They are ready when the outside has golden grill marks and melted cheese oozes from the sides. If they char too fast, move them further from the coals.

   charcoal (medium heat)

6. Stir the lime juice and the rest of the chili powder into the crema for a dip. Let the quesadillas sit on a board for 2 minutes so the cheese sets and the filling stays put, then cut each into 3 wedges and serve with the dip.

   Add in this stepMexican crema or sour cream 3 tbspLime ½Chili powder ¼ tsp