| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Toohot |
4 |
Servings |
INGREDIENTS
| 6 |
|
Ears fresh sweet corn, husks |
|
|
On |
| 1 |
|
Habanero pepper, seeded |
|
|
Stemmed and lightly toasted |
| 1 |
|
Chile negro, seeded stemmed |
|
|
And lightly toasted |
| 5 1/2 |
T |
Whole black peppercorns |
| 1/2 |
|
Thyme leaves |
| 1/2 |
|
Cilantro, chopped |
| 4 |
|
Garlic cloves |
| 2 |
T |
Olive oil |
| 1/2 |
t |
Salt |
INSTRUCTIONS
Preheat the grill. Pull down the corn husks, but don't remove them.
Extract the silk and rewrap the husks around the corn. Soak the ears
in cold water for 30 minutes. In a blender or food processor, combine
the remaining ingredients. Pulse intermittently to make a paste.
Remove the corn from the water, pull back the husks and drain
thoroughly. Spread the paste over the kernels. Rewrap the husks, then
arrange the corn on the hot grill. Cook, turning often, for about 15
minutes, or until the husks are lightly charred. Serve in the husks.
Optional serving style: After removing corn from water, drain, rewrap
in husks and grill. When done, remove from grill, cut corn into 1 inch
rings and toss with the chile paste. Serve in a bowl. Yield: 6
servings TOO HOT TAMALES SHOW #TH6318
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