
Elote
Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle)
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Fresh sweetcorn ears are husked (or partially husked, with the leaves pulled back as a handle)

Corn kernels, fresh in season, frozen the rest of the year, are charred in a hot dry pan with a bit of oil until many kernels are blackened

Pre-cook any "wet" filling (mushrooms, chorizo, peppers) and cool

Watermelon and feta sounds, on paper, like a culinary trick that should not work