Elote en Vaso

Dry-roast 8g chile ancho on a smoking-hot skillet until skins blister and char, about 2 minutes per side.

Remove seeds and fibrous veins from the roasted chile ancho, then blend with 30g nata until smooth.

Grill 500g maíz over medium-high heat until kernels char lightly, about 12 minutes, turning frequently.