| 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 |
tb |
Whole black peppercorns |
| 1/2 |
bn |
Thyme leaves |
| 1/2 |
bn |
Cilantro, chopped |
| 4 |
|
Garlic cloves |
| 2 |
tb |
Olive oil |
| 1/2 |
ts |
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
A Message from our Provider:
“Turn the despair of being alone into the wonder of being alone with God”