Grilled corn elote-style, miso-lime butter

Pasos

1. Prepare the grill with a red-hot direct heat zone and a gentler indirect zone; wait until the flames have died down and the heat is intense but stable.
2. Pull back the corn husks without detaching them, remove the silk, then fold the husks back around the corn; place the cobs on the indirect side until the kernels begin to soften and the husks lightly perfume the smoke.
3. Mix the softened butter with the miso, lime zest and juice, sesame oil, pepper, and very little salt; the texture should be creamy and glossy.
4. Thinly slice the red onion, season it with the rice vinegar, and let it relax while the corn cooks; it should become softer, brighter, and slightly pink.
5. Peel back the husks, brush the kernels with the miso-lime butter, then place the cobs over direct heat; turn frequently until you get brown spots, a nutty aroma, and a few kernels that pop in the heat.
6. Mix the crème fraîche and mayonnaise with a squeeze of lime, pepper, and a pinch of Espelette pepper; the sauce should be cool, creamy, and tangy.
7. Off the heat, coat the hot corn with the sauce, add another thin layer of miso butter if needed, then roll the cobs in the crumbled feta so it sticks to the kernels.
8. Quickly drain the red onion, add the sliced scallion and cilantro, then scatter over the corn along with the Espelette pepper and a final lime wedge just before serving.