This recipe is part of a full menu created by Jackson Rouse for the July 2012 issue.
6 ears of corn in the husk
1/2 cup serrano chile lime butter (recipe follows)
1/8 teaspoon ancho chile, or to taste
3/4 cup shredded cotija cheese
6 lime wedges
2 ounces unsalted butter, softened
1 Tablespoon finely chopped shallot
1 teaspoon finely grated fresh lime zest
2 teaspoons fresh lime juice
1 teaspoon minced fresh Thai or serrano chile (preferably red), including seeds
1/2 teaspoon salt
Stir all ingredients together in a bowl.
Prepare smoker to 225 degrees. Soak corn in husks in cold water for 10 minutes. Drain and smoke on a rack until husks are charred, about 20 minutes. Shuck corn and grill until kernels are browned in spots, about 7 minutes. While corn is grilling, grate cotija cheese on small teardrop-shaped holes on a four-sided box grater. Brush softened butter mixture onto hot corn and sprinkle with cotija and ancho chile. Serve with lime wedges.
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