Yield: 6 servings
|6 \N||Ears Corn -- unhusked|
|5½ tablespoon||Unsalted butter|
|1 tablespoon||Chopped fresh coriander|
|2 tablespoons||Fresh lime juice|
|10 ounces||(3 cups) Sharp white Cheddar cheese, grated coarse|
|½ cup||Dry bread crumbs|
|\N \N||Vegetable oil for brushing husks|
I've found that this recipe works with many different kinds of cheeses, including Fontanella and plain sharp cheddar.
Pull a lengthwise strip of corn husk (about 1 to 1-½ 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 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 min. Stir in coriander, Tabasco, mayonnaise, lime juice, and 2-¾ cups cheese, stirring until cheese is melted. Remove skillet from heat and season mixture with salt and pepper.
In a small skillet saute bread crumbs in remaining 1-¼ Tblsp butter over moderately high heat, stirring, until golden brown, about 2 min.
Brush insides of husk boats lightly with oil. Divide corn mixture among husks. Top corn mixture with bread crumbs and remaining ¼ 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 6.
Vivian Wagner 29 Sep 1994
Recipe By : Debra Anderson_Gourmet_August 1994 From: Marjorie Scofield Date: 11-17-95 (14:45) (159) Fido: Cooking