Stuffed& Grilled Corn Husks

* Exported from MasterCook *

Stuffed & Grilled Corn Husks

Recipe By : Cooking Live Show #CL8901
Serving Size : 1 Preparation Time :0:00
Categories : Cooking Live Import

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large fresh ears corn
3 tablespoons fresh lime juice
1 garlic clove -- minced
1/2 jalapeno -- finely chopped
1/2 teaspoon ground cumin
1/4 teaspoon cayenne
1/2 cup olive oil
2 large red potatoes -- boiled, peeled and
-- diced
1 cup canned black beans -- rinsed and drained
1/2 red bell pepper -- diced
salt and freshly ground black pepper
1/2 cup packed cilantro leaves
1 cup grated monterey jack cheese -- optional

Carefully remove the husks of each ear of corn, taking care not to rip
the widest husks. Select the 24 widest husks and set aside, covered
with damp paper towels. Cut 2 of the remaining husks into 8 long
strips and reserve, covered with damp paper towels. Cut the corn
kernels from each cob and reserve.

In a large bowl whisk together the lime juice, garlic, jalapeno, cumin
and cayenne. Slowly add 6 tablespoons olive oil in a stream, whisking
constantly. Add the corn, potatoes, black beans, red bell pepper and
season with salt and pepper, tossing to combine and coat with the
dressing. Taste and adjust seasoning if necessary. Add the cilantro
leaves, stirring to combine.

Place 2 corn husks, concave side up, on a work surface, overlapping
them at the wider ends by 2 inches. Center a third husk on top to the
first two husks. Arrange about a 1/2 cup of the vegetable mixture in
the center of the husks. Fold the sides of the corn husks up and over
the filling to cover it completely. Tie at either end with a corn husk
strip to secure the filling, forming a cigar-shaped packet. Make more
packets in the same manner with the remaining ingredients. Packets can
be made up to 4 hours in advance.

Preheat grill or grill pan.

Brush the packets with the remaining 2 tablespoons olive oil and grill
each packet for 6 minutes per side, covered. If desired, cut each
packet open and sprinkle grated cheese over vegetables. Return packets
to grill or broil until cheese is melted. Serve immediately.

Yield: 4 servings




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