Best Aztec Corn Bbqd In Husks Recipes
AZTEC CORN BBQ'D IN HUSKS
This is a great corn recipe to serve at your next BBQ. You do it in advance and just finish cooking just before serving. Great flavor and you will get a few OOHs from your guests
Provided by Bergy
Categories Lunch/Snacks
Time 40m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Carefully peel back the husks from the corn and remove all the silk (be careful not to tear the husks).
- Remove the cob from the husks without tearing the husks.
- Discard 2 husks and soak the remaining 8 in water for about 20 minutes.
- Meanwhile cut the corn from the cobs, discard cobs.
- Mix together the peppers, cilantro onions and corn.
- Heat the butter in a skillet and saute the corn mixture for about 5 minutes. The corn should still be crunchy.
- Season with salt and pepper.
- Take the husks from the water and dry the inside of the husk with a paper towel.
- Spoon about 1 cup of the mixture into each husk, fold the husk around the corn and tie (use a waxed cord, if possible) at the top and around the middle so the husk is securely around the corn mixture. (You can prepare the recipe to this point several hours ahead of time, keep at room temperature).
- Arrange the husks around the outer edge of the BBQ, cook until heated through approximately 10 minutes.
- Turn several times, mist with water to prevent burning (the husks will be slightly charred but not black).
- Remove cords and serve immediately.
Nutrition Facts : Calories 276, Fat 13.6, SaturatedFat 7.6, Cholesterol 30.5, Sodium 110.9, Carbohydrate 40.5, Fiber 5.3, Sugar 6.5, Protein 5.7
ELOTES ASADOS
Grilled street-style corn is a staple all over Mexico. You will often see the corn being grilled in its husks over fire--but you can achieve great results on a stovetop. This recipe offers options for each. In both versions, you cook the corn in its husks to develop that smoky and sweet flavor that goes so well with creamy mayo, sour cream and salty Cotija cheese, making it one of the most delicious street foods you can find.
Provided by Food Network Kitchen
Categories side-dish
Time 40m
Yield 4 serving
Number Of Ingredients 6
Steps:
- Prepare a grill for medium-high heat.
- Put the corn in their husks on the grill grate over direct heat. Cover the grill and cook, uncovering the grill and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 15 minutes total.
- Alternatively, you can grill the corn on the stovetop. Heat a large cast-iron pan or grill over medium-high heat until very hot and smoking, about 5 minutes. Working in batches depending on the size of your pan or grill, put the corn in their husks on the hot pan. Cover the pan with a lid; you can also use a large skillet to cover it. Cook, uncovering the pan and rotating the corn every 5 minutes or so, until the husks are evenly charred, about 20 minutes total.
- Meanwhile, combine the crema, mayonnaise and lime juice in a medium bowl until smooth. Thin with 1 tablespoon of water if needed. Cover and chill the crema mixture until ready to serve.
- Pull back the corn husks and silks, leaving the husks attached to the base of the cobs. Using a pastry brush or a butter knife, spread the crema mixture on the corn. Transfer the corn to a platter, sprinkle generously with the Cotija on all sides and season with salt. Serve with reserved lime wedges for squeezing over the corn.
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