Aztec Corn BBQ'd In The Husks
Servings
Prep Time
Cook Time
Ready In
Recipe: #2847
November 20, 2011
Categories: Dinner, Lunch, Side Dishes, Vegetables, Corn, Onions, Peppers, Mexican, Brunch, Cinco de Mayo, July 4th, Picnic, Grilling (Outdoor) more
" Wonderful recipe for a BBQ - the work is all done ahead of time and you will get some OOoh's when you serve them"
Ingredients
Nutritional
- Serving Size: 1 (576.7 g)
- Calories 372.3
- Total Fat - 14.9 g
- Saturated Fat - 2.8 g
- Cholesterol - 1.7 mg
- Sodium - 193.7 mg
- Total Carbohydrate - 56.6 g
- Dietary Fiber - 15.1 g
- Sugars - 23.2 g
- Protein - 16 g
- Calcium - 116.9 mg
- Iron - 3.6 mg
- Vitamin C - 366.2 mg
- Thiamin - 0.6 mg
Step 1
Carefully turn back the husks and remove all the silk
Step 2
Remove the cob from the husks without tearing the husks
Step 3
Discard 2 husks and soak the remaining 8 in ice water for 20 minutes
Step 4
Cut the corn from the cobs, discard cobs
Step 5
Mix together the corn, cilantro, peppers, onions, salt and pepper
Step 6
Melt the butter in a skillet and saute the corn mixture for 5 minutes. Do not over cook.
Step 7
Take the husks from the ice water and dry the inside with a paper towel
Step 8
Spoon about a cup of the corn mixture into each husk, fold the husk around the corn and tie it together with string at the top and around the middle. If you wish You may prepare the recipe to this point several hours before cooking
Step 9
Arrange husks around the outside of the BBQ, cook until heated through approximately 10 minutes. Turn the husks several times and mist with water. The husks may be slightly charred but not burnt.
Step 10
Remove string and serve
Tips & Variations
No special items needed.
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