When it comes to the culinary universe, Mexican street corn-traditionally known as 'elotes'-is a beloved favorite for many. But Chef Joseph Wrede from Santa Fe brings to the table an unprecedented Southwestern take on this classic dish, transforming its flavor profile with chipotles in adobo.

An influential presence in Southwestern cuisine, Chef Wrede elevates street corn delights by using savory preserved chilies blended meticulously into the mayonnaise that generously coats each cob. Apart from adding an edgy touch of warmth, this also imbues extra smokiness into the fire-kissed grill patterns on the corn. Each cob is then lavishly rolled in the crunchy crumbles of Cotija cheese to conclude the transcendent experience.

Cotija cheese-named after the Michoacán town it originated in-is a staple in Mexican cuisine. Comparable to the role played by hard cheeses in Italy, this firm, white cow’s milk cheese is a go-to topper for a variety of dishes. This dry, salty, and crumbly cheese is often likened to feta but is inherently different due to its lack of brining. Its closest cousin would probably be ricotta salata.

Queso fresco, another cheese type native to Mexico, may appear similar to Cotija, but contrasts arise when you delve deeper. As the name suggests, this is a fresh cheese variety, softer in consistency and creamier to the palette when compared to Cotija. The milk source is flexible too, as queso fresco is sometimes made with goat milk or a cow-goat extravagance. And if Cotija isn't on grocery shop shelves, fret not-queso fresco serves as a worthy replacement for Chef Wrede’s elotes.

Wrede’s unique cooking method warrants a special mention. His approach ensures a scrumptious amalgamation of juiciness and a sumptuous charred texture on each corn kernel. Initially wrapped in their own husks and a layer of foil, the seasoned cobs are baked. After achieving the right level of tenderness, the cobs are brushed with chipotle-infused mayonnaise and then placed directly on the grill flame to give that signature smoky texture.

Those wishing to keep the exquisite affair off-the-cob can give 'esquites' a shot. This dish also stars corn kernels as the hero and taps into a similar flavor palette, albeit typically boiled or sauteed and served in cute little cups.

Whether it's on-the-cob or a dainty cup of elotes, Chef Wrede's Southwest-inspired, zesty update on a cherished delicacy just might be your next go-to dish for summer evenings by the grill.