Herb-Crusted Appalachian Elote

Method

1. Start by prepping your corn tortillas, lime, cilantro so the cooking goes quickly.
2. Set a wide pan over medium heat and sweat the celery in a little butter until translucent.
3. Add the elote and let it herb-crusted, undisturbed, so it takes on real color before you stir.
4. Fold in the ground cumin and season generously; give everything a minute to come together.
5. Add the cream and let it reduce until it just coats the back of a spoon.
6. Off the heat, brighten it up with chili crisp and a final crack of pepper.
7. Plate it up while hot and pass extra at the table.