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CHOW Senior Photographer Chris Rochelle, a fan of all things Mexican or flavored with chile peppers, devised this clever recipe. Dried corn husks work great for wrapping up tamales, but over a grill they would incinerate. Instead, Chris utilizes fresh husks to steam the fish on the grill, and then mixes up the grilled corn kernels with charred jalapeños, red onion, lime, and cilantro for a spicy side.
This dish was featured as part of our Recipes to Help You Conquer Your Fish-Grilling Fears.