carianna-in-wa
Well-known member
We hadn't had this in a few years, but I served it last night for dinner and everyone scraped thier plates (including the 7 year old who insists she does not like corn or potatoes... whose child is this anyway?) For just the family I didn't bother with the "jackets" part of the recipe, I just served it hot from the skillet. However, I've done it for parties before and it was a big hit. I think this originally came from a Bon Appetit maybe 12 years ago or so.
REC: Corn - Tangy in Their Jackets
6 ears corn, unhusked
5 1/2 T unsalted butter
1 T chopped fresh cilantro
1/8 t Tabasco
2 T mayonnaise
2 T fresh lime juice
10 oz sharp white Cheddar cheese, grated coarse (about 3 cups)
1/2 cup dry bread crumbs
vegetable oil
Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ear from stem end. Discard silk from husks. Tear a thin strip from a tender inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
In a large skillet saute corn in 4 Tblsp butter over moderately high heat, stirring, until just tender, about 5 minutes. Stir in cilantro, Tabasco, mayonnaise, lime juice, and 2 3/4 cups cheese, stirring until cheese is melted. Remove skilled from heat and season mixture with salt and pepper.
In a small skillet saute bread crumbs in remaining 1 1/4 T butter over moderately high heat, stirring, until golden brown, about 2 min.
Preheat broiler.
Brush insides of husk boats lightly with oil. Divide corn mixture among husks. Top corn mixture with bread crumbs and remaining 1/4 cup cheese. Put filled husks on a baking sheet and broil about 4 inches from heat until cheese is melted and tops are browned lightly, about 2 min. Serves six.
REC: Corn - Tangy in Their Jackets
6 ears corn, unhusked
5 1/2 T unsalted butter
1 T chopped fresh cilantro
1/8 t Tabasco
2 T mayonnaise
2 T fresh lime juice
10 oz sharp white Cheddar cheese, grated coarse (about 3 cups)
1/2 cup dry bread crumbs
vegetable oil
Pull a lengthwise strip of corn husk (about 1 to 1 1/2 inches wide) from each ear to expose kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ear from stem end. Discard silk from husks. Tear a thin strip from a tender inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.
In a large skillet saute corn in 4 Tblsp butter over moderately high heat, stirring, until just tender, about 5 minutes. Stir in cilantro, Tabasco, mayonnaise, lime juice, and 2 3/4 cups cheese, stirring until cheese is melted. Remove skilled from heat and season mixture with salt and pepper.
In a small skillet saute bread crumbs in remaining 1 1/4 T butter over moderately high heat, stirring, until golden brown, about 2 min.
Preheat broiler.
Brush insides of husk boats lightly with oil. Divide corn mixture among husks. Top corn mixture with bread crumbs and remaining 1/4 cup cheese. Put filled husks on a baking sheet and broil about 4 inches from heat until cheese is melted and tops are browned lightly, about 2 min. Serves six.
