Aztec Corn BBQ'd In The Husks Recipe

Ingredients

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10 ears of corn in their husks
1/2 cup cilantro, chopped
1 medium sweet red peppers, chopped
1 medium sweet green pepper, chopped

2 jalapeno peppers, finely chopped
6 green onions, chopped, white and green parts
1/2 cup butter
Salt and pepper to taste

Nutritional

Serving Size: 1 (257.9 g)
Calories 273.7
Total Fat - 14.1 g
Saturated Fat - 7.9 g
Cholesterol - 30.5 mg
Sodium - 131.5 mg
Total Carbohydrate - 37.1 g
Dietary Fiber - 4.9 g
Sugars - 13.7 g
Protein - 6.6 g
Calcium - 14.6 mg
Iron - 1.2 mg
Vitamin C - 82 mg
Thiamin - 0.3 mg

Step by Step Method

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

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

Instead of jalapeno peppers, use 1/4 cup of diced poblano peppers. The benefit of this substitution is that the poblano peppers are milder than jalapenos, so they will still provide a bit of spice while not being too overwhelming. This is a great option for those who prefer a milder flavor.
Instead of butter, use olive oil. The benefit of this substitution is that olive oil is healthier than butter and it will still provide the same flavor and texture to the dish. This is a great option for those looking for a healthier alternative.

Variations

Vegetarian Aztec Corn Replace the butter with olive oil and omit the green onions. Replace the jalapeno peppers with 1/2 teaspoon of cayenne pepper to give it a kick.

Vegetarian Smoky Corn Replace the butter with olive oil and omit the green onions. Replace the jalapeno peppers with 1 teaspoon of smoked paprika, 1/4 teaspoon of garlic powder, and 1/4 teaspoon of onion powder.

Serve with

Grilled Chipotle Lime Chicken: Grilled Chipotle Lime Chicken is the perfect accompaniment to this Aztec Corn BBQ'd In The Husks. The smoky and spicy flavors of the chicken pair perfectly with the sweet and savory flavors of the BBQ. Plus, the chicken can be cooked on the same grill as the corn, making it a great time-saver!

Grilled Pineapple Salsa: Grilled Pineapple Salsa is the perfect accompaniment to this Aztec Corn BBQ'd In The Husks. The sweet and tangy flavors of the pineapple salsa pair perfectly with the smoky and savory flavors of the BBQ. Plus, the salsa can be prepared ahead of time and served at room temperature, making it a great time-saver!

FAQ

Q: How do I tie the husks together?

A: Tie the husks together with string at the top and around the middle. Make sure the string is tight enough to keep the husks closed but not too tight to break them.

Q: How do I store the husks?

A: Store the husks in a cool, dry place away from direct sunlight. Make sure the husks are completely dry before storing them.

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Fun facts:

This Aztec Corn BBQ'd In The Husks recipe is believed to have been inspired by the Aztecs, who were known to enjoy corn as a staple food. They would often cook it in the husks and season it with a variety of spices.

The Aztec Corn BBQ'd In The Husks recipe has also been popularized by celebrity chef Bobby Flay, who has featured it in several of his cookbooks and television shows.