Ingredients
- 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
Instructions
- 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 of 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.
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