Smoked Elote Arepa Stack

Begin by soaking 4.0 ears of corn (husks on) in a large bowl or sink full of cold water for at least 30 minutes. This hydration prevents the husks from catching fire immediately and creates steam to keep the kernels plump. While the corn soaks, preheat your smoker or grill to 350°F, ensuring you have a steady medium heat for roasting.

Place the soaked corn ears directly onto the grill grates. Close the lid and cook for 20 to 25 minutes, rotating the ears every 5 minutes using tongs so the husks char evenly on all sides. You are looking for the outer leaves to be blackened and the internal kernels to feel tender when squeezed through the husk.

Remove the corn from the heat and let it cool until safe to handle, then strip away the husks and silk. Cut the kernels off the cob and toss them in a cast iron skillet with 1.0 tbsp vegetable oil, 1.0 tsp smoked paprika, and 0.5 tsp salt. Place the skillet back on the smoker for 10 minutes, stirring occasionally, until the kernels are slightly caramelized and infused with deeper wood flavor.

In a medium mixing bowl, combine 2.0 cups masarepa, 1.0 tsp salt, and 1.0 tbsp melted butter or oil. Gradually pour in 2.0 cups warm water while mixing with your hand or a sturdy spoon. Let the mixture sit for 5 minutes; this allows the pre-cooked corn flour to fully hydrate, which prevents the arepas from cracking when you cook them.

Divide the dough into 6 equal portions and roll them into smooth balls about the size of a large lemon. Gently flatten each ball between your palms until it forms a disc roughly 1/2 inch thick. If the edges crack significantly, dampen your fingers with a little water and smooth them out; the dough should feel like soft playdough.

Lightly oil a griddle or cast iron pan over medium heat. Place the discs in the pan and cook for about 5 to 7 minutes per side. You are looking for a 'crusty' exterior with golden-brown toasted spots; when you tap the center, it should sound slightly hollow and feel firm to the touch.

In a small bowl, whisk together 0.5 cup Mexican crema or sour cream, 2.0 minced chipotle peppers in adobo, the juice of 1 lime, and 0.5 tsp salt. Taste your crema; it should be smoky, tangy, and have a creeping heat. If it is too thick to drizzle, add a teaspoon of water or extra lime juice until it reaches a pourable consistency.

Place one warm arepa on a plate as your foundation. Spread a generous spoonful of the chipotle crema over the surface and pile it high with the warm smoked corn kernels. Finish the stack by sprinkling 0.5 cup crumbled cotija cheese, a zig-zag drizzle of 2.0 tbsp ají amarillo paste, and a handful of fresh cilantro leaves. Serve immediately with extra lime wedges on the side to brighten the smoky flavors.