*  Exported from  MasterCook  *
 
                        Stuffed & Grilled Corn Husks
 
 Recipe By     : Cooking Live Show #CL8901
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Cooking Live                     Import
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         fresh ears corn
    3      tablespoons   fresh lime juice
    1                    garlic clove -- minced
      1/2                jalapeno -- finely chopped
      1/2  teaspoon      ground cumin
      1/4  teaspoon      cayenne
      1/2  cup           olive oil
    2      large         red potatoes -- boiled, peeled and
                         -- diced
    1      cup           canned black beans -- rinsed and drained
      1/2                red bell pepper -- diced
                         salt and freshly ground black pepper
      1/2  cup           packed cilantro leaves
    1      cup           grated monterey jack cheese -- optional
 
 Carefully remove the husks of each ear of corn, taking care not to rip
 the widest husks. Select the 24 widest husks and set aside, covered
 with damp paper towels. Cut 2 of the remaining husks into 8 long
 strips and reserve, covered with damp paper towels. Cut the corn
 kernels from each cob and reserve.
 
 In a large bowl whisk together the lime juice, garlic, jalapeno, cumin
 and cayenne. Slowly add 6 tablespoons olive oil in a stream, whisking
 constantly. Add the corn, potatoes, black beans, red bell pepper and
 season with salt and pepper, tossing to combine and coat with the
 dressing. Taste and adjust seasoning if necessary. Add the cilantro
 leaves, stirring to combine.
 
 Place 2 corn husks, concave side up, on a work surface, overlapping
 them at the wider ends by 2 inches. Center a third husk on top to the
 first two husks. Arrange about a 1/2 cup of the vegetable mixture in
 the center of the husks. Fold the sides of the corn husks up and over
 the filling to cover it completely. Tie at either end with a corn husk
 strip to secure the filling, forming a cigar-shaped packet. Make more
 packets in the same manner with the remaining ingredients. Packets can
 be made up to 4 hours in advance.
 
 Preheat grill or grill pan.
 
 Brush the packets with the remaining 2 tablespoons olive oil and grill
 each packet for 6 minutes per side, covered. If desired, cut each
 packet open and sprinkle grated cheese over vegetables. Return packets
 to grill or broil until cheese is melted. Serve immediately.
 
 Yield: 4 servings
 
 
 
 
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