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Categories:Viewed: 70 - Published at: 2 years ago
Ingredients
- 12 ears fresh sweet corn
- 1 red hot chile pepper, seeded and deveined
- 1 teaspoon chopped fresh thyme leaves
- 1 teaspoon chopped cilantro leaves
- 2 garlic cloves, crushed
- Salt and freshly ground black pepper, to taste
- 8 tablespoons (1 stick) unsalted butter or 1/4 cup olive oil
Method
- Build a charcoal fire in an outdoor grill.
- Pull off most of the corn husks, leaving only a double layer of husk attached.
- Remove and discard the silk.
- Using a food processor fitted with the metal blade, pulse together all the ingredients, except the butter, until finely chopped.
- Add the butter and pulse until smooth.
- Spread a light film of paste over the kernels and replace the attached husks.
- When the coals are dusty and glowing, grill the corn, turning often, for about 10 minutes until the husks are lightly charred.
- Serve the corn in their husks.
