Grilled Salmon In Corn Husks

2 large ears corn -- unshucked
1 1/2 teaspoons chipotle powder
1 stick unsalted butter --
softened
3/4 pound piece center-cut salmon fillet, cut into 4 piece
4 fresh epazote leaves, chopped
1 tablespoon thinly sliced scallion
***accompaniment***
tomatillo salsa

Prepare grill.
Shuck corn, reserving largest outer husks (about 20 to 24) for wrapping
salmon and tearing some remaining husks lengthwise into narrow strips for
tying packages.
Grill corn on a rack set 5 to 6 inches over glowing coals, turning it
frequently, until browned (not blackened) all over, about 12 minutes, and
cool to room temperature. Cut kernels from cobs (there will be about 1 3/4
cups) and in a bowl stir together with chipotle powder and butter until
combined well.
On a work surface arrange 5 to 6 large husks side by side, overlapping
long sides. Arrange a salmon piece in the center with length parallel to
long sides of husks and top with one fourth corn mixture, one fourth
epazote, and one fourth scallion. Fold long sides and ends of husks over
filling and tie with strips of husks. Make 3 more packages in same manner
with remaining husks, corn mixture, epazote, and scallion.
Grill packages around edges (to avoid hottest part of coals) of a rack set
5 to 6 inches over glowing coals, covered, turning them once, until husks
are charred and salmon is just cooked through, about 6 minutes on each
side. (Packages may open while cooking, and butter might drip, causing
flare-ups.)

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