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1
Remove the very outer husks from the corn.
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2
You will need 8 for wrapping the fish.
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3
Soak the husks for about 30 minutes.
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4
Peel back the inner husks, remove the silks, and close the husks around the ears, and soak for 30 minutes.
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5
Heat the grill to high.
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6
Grill the corn until the kernels are golden brown and slightly charred, about 15 minutes.
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7
Remove the kernels from the corn and place in a bowl.
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8
Save the cobs for the pesto, recipe below.
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9
Brush the jalapenos with oil and season with salt and pepper.
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10
Grill until charred all over, about 6 minutes.
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11
Dice chiles, including skin and seeds, and add 2 peppers worth to the corn with the onion, lime juice, honey, 2 tablespoons canola oil, cilantro and season with salt and pepper.
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12
Save the remaining jalapeno for the pesto
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13
Remove the corn husks from the water and pat dry.
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14
Brush the snapper on both sides with oil and season with salt and pepper.
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15
Place 2 husks flat on a work surface with the tapered ends facing out and the broad bases overlapping by about 3-inches.
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16
Place 1 fillet in the center and bring the longs sides up over the fish, slightly overlapping and pat down to close.
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17
Tie each end of the bundle with string and trim the ends to about 1/2-inch beyond the tie.
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18
Brush the bundles on both sides with oil and place on the grill.
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19
Cook for 3 to 4 minutes per side or until the fish is just cooked through.
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20
Brush cut side of limes with some canola oil, place on the grill, cut side down and grill until slightly charred, about 1 minute.
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21
Serve alongside the fish.
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22
Combine cilantro, grilled and diced jalapenos, garlic, pine nuts, salt and pepper in a food processor and process until coarsely chopped.
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23
With the motor running, slowly add the oil and process until emulsified.
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24
Scrape into a bowl.
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25
Scrape milk and any remaining kernels from grilled corn by standing cobs in bowl and running a knife blade down the cob.
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26
Stir the milk and scrapings into the pesto and serve.
