Snapper & Vegetables Grilled In Corn Husks With Lime Crema

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12 dried corn husks

2 ears of fresh corn

4 ripe Roma tomatoes

Salt, to taste

3 serrano chiles

6 pieces aluminum foil, each 8 x 10 inches

2 to 2 1/2 pounds red snapper or cod fillets, cut into 6 equal pieces about 1 inch thick

6 cilantro sprigs

1/2 teaspoon dried oregano leaves, crumbled

1 lime

1/2 cup Mexican crema (see Note)

Dash of cayenne

6 flour tortillas

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