📖 Instructions

1. **Roast the Corn:** Preheat your oven to 400°F (200°C). Shuck the corn and remove the silk. Place the corn on a baking sheet and roast for 20-25 minutes, turning halfway through, until lightly charred and cooked through. Let cool slightly.
2. **Cut the Kernels:** Once the corn is cool enough to handle, cut the kernels off the cob. You should have about 2 cups of kernels. Set aside.
3. **Bloom the Gelatin:** In a small bowl, sprinkle the gelatin over 2 tablespoons of cold water. Let it sit for 5-10 minutes until it softens and becomes spongy. This is called blooming the gelatin, and it's pretty darn important.
4. **Make the Corn Puree:** In a blender, combine 1 cup of the roasted corn kernels with the heavy cream and milk. Blend until completely smooth. This is the base of your mousse, so make it silky smooth!
5. **Heat the Mixture:** Pour the corn puree into a saucepan. Add the sugar, salt, and a pinch of cayenne pepper (if using). Heat over medium heat, stirring constantly, until the mixture is warm but not boiling. We don't want to cook the mixture. We just want it warm.
6. **Dissolve the Gelatin:** Remove the saucepan from the heat. Add the bloomed gelatin to the warm corn mixture and stir until the gelatin is completely dissolved. Make sure there are no little gelatin clumps hiding at the bottom of the pan.
7. **Strain the Mixture:** Pour the mixture through a fine-mesh sieve into a bowl. This will remove any solids and ensure a perfectly smooth mousse. Trust me; you dont wanna skip this step!
8. **Cool the Mixture:** Cover the bowl with plastic wrap, pressing it directly onto the surface of the mixture to prevent a skin from forming. Refrigerate for at least 2 hours, or until the mixture is cool and slightly thickened. It needs to be cold, but not set.
9. **Whip the Remaining Cream:** In a clean, chilled bowl, whip the remaining 1 cup of heavy cream with an electric mixer until stiff peaks form. Be careful not to overwhip, or you'll end up with butter!
10. **Fold the Whipped Cream:** Gently fold the whipped cream into the chilled corn mixture in two additions. Be gentle! You want to keep the mousse light and airy. Don't stir. Fold.
11. **Add Remaining Corn:** Gently fold in the remaining 1 cup of roasted corn kernels. These will add texture and pops of sweet corn flavor to the mousse.
12. **Spoon or Pipe into Glasses:** Spoon or pipe the mousse into small glasses or dessert cups. If you're feeling fancy, use a piping bag with a decorative tip. Otherwise, a spoon works just fine. Elegance is as elegance does.
13. **Chill and Set:** Cover the glasses with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the mousse to fully set. Patience, young grasshopper!
14. **Garnish and Serve:** Before serving, garnish with your favorite elote toppings, such as crumbled cotija cheese, chili powder, a drizzle of lime crema, and toasted pepitas. And there you have it! Creamy elote goodness in mousse form.