Grilled Corn with Chile Paste
Corn on the cob is spread with a fiery, chile-garlic paste and grilled in the husk.
6 ears fresh corn (husks on)
1 jalapeño pepper, seeded, lightly toasted (also stemmed)
1 poblano chile, seeded, lightly toasted (also stemmed)
5 tablespoons whole black peppercorns
1/2 bunch thyme leaves
1/2 bunch cilantro, chopped
6 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
- Preheat the grill. Without removing the corn husks, peel them down. Extract the silk and re-wrap the husks around the corn. Soak the ears in cold water for 30 minutes.
- Combine the remaining ingredients in a food processor or blender. Pulse to make a paste. Remove to a small bowl and set aside.
- Remove the corn from the water, pull back the husks and drain thoroughly. Spread paste over the kernels. Pull the husks back up to rewrap the corn.
- Arrange the corn on a hot grill. Cook, turning often for about 15 minutes, or until the husks are lightly charred. Serve in the husks.
Makes 6 servings.
Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.