INGREDIENTS
1 cup heavy cream
4 Tbsp. plain yogurt
1 Tbsp. adobo sauce from canned chipotles (I prefer La Morena brand.)
4 ears fresh corn in husks
6 Tbsp. grated queso añejo de Cotija cheese
2 Tbsp. guajillo chile powder
PREPARATION
Make the crema in advance
• In a bowl, mix the heavy cream and yogurt together well. Cover the bowl with a towel and leave at room temperature overnight or at least 8 hours.
• Remove the towel, cover the bowl with a lid or plastic wrap, and place in the refrigerator for a day or 2, until the crema has firmed up to a loose sour cream consistency.
• Whisk adobo sauce fully into the crema.
For the elotes
• Submerge the corn in water for about an hour.
• Fire up the grill. Remove the corn from the water and place it on a hot grill for about 10 to 15 minutes. Turn occasionally until the leaves are blackened.
• While the corn is still hot, carefully pull back the husks. Place the corn back on the grill until nice grill marks develop, about a minute on each side. Remove corn from the grill.
• Using a rubber spatula, spread a generous layer of crema evenly over each ear of corn and then sprinkle the cheese over the top of the crema. Sprinkle on the chile powder and serve immediately.
This article appears in Jun 1-30, 2008.