Salmon on Esquites

Preheat oven to 400° F. Schuck corn, rinse and cut kernels off the cob. Set aside. Melt butter in a large skillet over medium heat. Add onion and garlic. Cook, stirring frequently, until onion is tender; 3 minutes. Add corn, jalapeño, salt and epazote. Cook for 10 minutes or until corn is tender. Turn heat off and stir in cheese. Transfer to a large serving bowl or platter and drizzle with crema. While corn is cooking, place salmon filets with cedar plank on a baking sheet. Bake for 27 minutes. Using a fish spatula, remove baked salmon filets from cedar plank and place on top of esquites. Garnish with epazote leaves. Serve with lime wedges for juicing.