Stuffed And Grilled Corn Husks
Serves: 2
Vicente Kshlerin
1 January 1970
Based on User reviews:
48
Spice
59
Sweetness
49
Sourness
41
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
4 large
Corn (fresh ears)3 tbsps
Lime Juice (fresh)1 tsp
Ground Cumin1 tsp
Cayenne1 cup
Olive Oil1
Salt1 cup
Cilantro Leaves (packed)Directions:
1
Carefully remove the husks of each ear of corn, taking care not to rip the widest husks
2
Select the 24 widest husks and set aside, covered with damp paper towels
3
Cut 2 of the remaining husks into 8 long strips and reserve, covered with damp paper towels
4
Cut the corn kernels from each cob and reserve
5
In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and cayenne
6
Slowly add 6 tablespoons olive oil in a stream, whisking constantly
7
Add the corn, potatoes, black beans, red bell pepper and season with salt and pepper, tossing to combine and coat with the dressing
8
Taste and adjust seasoning if necessary
9
Add the cilantro leaves, stirring to combine
10
Place 2 corn husks, concave side up, on a work surface, overlapping them at the wider ends by 2 inches
11
Center a third husk on top of the first two husks
12
Arrange about a 1/2 cup of the vegetable mixture in the center of the husks
13
Fold the sides of the corn husks up and over the filling to cover it completely
14
Tie at either end with a corn husk strip to secure the filling, forming a cigar-shaped packet
15
Make more packets in the same manner with the remaining ingredients
16
Packets can be made up to 4 hours in advance
17
Preheat grill or grill pan
18
Brush the packets with the remaining 2 tablespoons olive oil and grill each packet for 6 minutes per side, covered
19
If desired, cut each packet open and sprinkle grated cheese over vegetables
20
Return packets to grill or broil until cheese is melted
21
Serve immediately