Husk-Grilled Elote with Chipotle Butter and Roasted Garlic Crema

Method

1. Peel the husks back towards the stem without tearing them, pull out all the silk, then fold the husks back over the corn and tie the tips with a thin strip torn from an outer leaf. Submerge the cobs in a bucket or large pot of cold water; the wet husks will steam the kernels instead of burning. Meanwhile light 1.5 kg of charcoal and wait 20 min; once the coals are ashed over, push them to one side so you have a hot zone and a cooler zone.

   Add in this stepCorn on the cob, husks on 2

2. In a small bowl, mash the softened butter, ground chipotle and half the flaky salt with a fork until evenly brick-orange. Keep it in the shade or on the cooler lid.

   Add in this stepUnsalted butter, softened 25 gGround chipotle chili ½ tspFlaky salt 1 pinch

3. Wrap the unpeeled garlic cloves tightly in foil. Lift the corn out of the water, shake it off, and set it with the garlic parcel over charcoal (medium heat) on the hot side. Grill for 12 min, turning every 3 minutes, until the outer husks are blackened, steam escapes and the garlic parcel feels soft when squeezed with tongs.

   Add in this stepGarlic cloves, unpeeled 3

   charcoal (medium heat)

4. Take the garlic off, let it cool for a minute, then squeeze the soft cloves out of their skins into a bowl. Mash them smooth with a fork and stir in the crema, mayonnaise and the juice of half the lime. Roasted garlic turns sweet and mellow, not sharp.

   Add in this stepMexican crema or sour cream 3 tbspMayonnaise 2 tbspLime ½

5. With gloves on, peel the husks back to the stem and tie them into a handle (hot steam will puff out, so keep your face away). Spread the kernels generously with chipotle butter, then lay the corn with the kernels directly over the charcoal (medium heat), with the husk handle towards the cooler side. Turn constantly for 4 min, until dark brown char spots appear all over.

   charcoal (medium heat)

6. Spread the roasted garlic crema evenly over each cob, roll it in crumbled cotija and press so it sticks. Sprinkle with the cilantro and the remaining flaky salt, cut the rest of the lime into wedges and serve hot.

   Add in this stepCotija cheese (or feta) 50 gCilantro, finely chopped 2 tbspFlaky salt 1 pinchLime ½