Aztec Corn Recipe

Directions

1. 1
   ["Husk the corn, discarding silks and spotted husks.", "Soak the remaining husks for a least 30 min in water.", "Use as many husks as necessary to make 6 containers for about 3/4 to 1 c. vegetables each.", "Then lay each one on a rectangular piece of aluminum foil, about 10 by 6 inches.", "With a sharp knife, remove kernels from the cobs, taking care to use all the milky liquid.", "Heat the butter in a large skillet over medium heat.", "Add in corn, green onions, salt, and pepper.", "Saute/fry about 5 min, and then add in minced chiles and red pepper.", "If using the optional vegetables, add in to the skillet with the peppers.", "Stir in salsa and lime juice, and taste and adjust seasonings.", "Spoon about 3/4 to 1 c. of the vegetables in to the prepared husks, spreading them flat to make an oblong, boat shaped container.", "Fold the foil over the husks, pinching the secure both ends and long edges.", "The vegetables will be grilled in this package.", "Prepare barbecue grill.", "Arrange husks on cooler edge of grill.", "Grill about 8 to 10 min, without turning.", "Or possibly - If baking in the oven, preheat to 375 degrees and bake directly on the rack for 12 to 15 min.", "To serve, open the foil and then slide the vegetables in their husks onto plates.", "Garnish with oregano or possibly basil.", "Author's note: You may enclose the vegetables completely in the husks alone, securing in the same fashion as if making tamales.", "Brush with water while grilling to prevent the husks from scorching.", "This will impart more charcoal flavor.", "Storage, Freezing, and Advance", "Preparation: The vegetables may be sauteed and the husks filled and sealed early in the day.", "Simply chill till ready to grill.", "Description:\"Great for cooking outdoors (especially for the chilies)