| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables |
|
Vegetable |
4 |
Servings |
INGREDIENTS
| 4 |
|
Ears corn; shucks peeled back and silk removed |
|
|
Chipotles in adobo |
|
|
Butter |
INSTRUCTIONS
Soak cleaned corn in cold water after removing silk. Also cut a fresh cut
where ear was removed from stalk. After a few hours drain corn and wrap
leaves of shuck tightly around each ear. If you have to, tie the ears
closed with the fibers of another shuck, or cotton string.
Roast on a grill, turning fairly often until the shuck is brown or black
around ( all over!) When corn is done, 10 -20 minutes depending on corn,
etc., remove and pull back shucks. Coat the corn with a baste of butter and
chipotle in adobo. Re-grill until the sauce carmelizes and adheres to the
corn.
douglas allen thompson <aesculus@TSO.Cin.IX.net>
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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