Information
Course: vegetable
Total time: under 1 hour
Skill level: Easy
Cost: Inexpensive
Yield: Serves 6
Ingredients
- 12 ears fresh sweet corn
- 1 red hot chile pepper, seeded and deveined
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped cilantro leaves
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper, to taste
- 8 tablespoons (1 stick) unsalted butter or ¼ cup olive oil
Directions
Build a charcoal fire in an outdoor grill.
Pull off most of the corn husks, leaving only a double layer of husk attached. Remove and discard the silk.
Using a food processor fitted with the metal blade, pulse together all the ingredients, except the butter, until finely chopped. Add the butter and pulse until smooth.
Spread a light film of paste over the kernels and replace the attached husks.
When the coals are dusty and glowing, grill the corn, turning often, for about 10 minutes until the husks are lightly charred. Serve the corn in their husks.
Nutritional Information
Nutrients per serving
Nutritional information is based on 1/8 teaspoon added salt per serving.
316kcal (16%)
14mg (1%)
26mg (43%)
159mcg RAE (5%)
596mg
79mg
7g
13g
4g
39g
41mg (14%)
325mg (14%)
10g (52%)
18g (28%)
1mg (7%)