- 4
4.6/5
(5 Votes)
Ingredients
- INGREDIENTS
- 1/4 cup Mexican crema or sour cream, at room temp
- 2 tablespoons unsalted butter, softened
- 1/4 cup finely chopped fresh cilantro
- 1 garlic clove, finely minced
- 1 teaspoon togarashi or 1/4 teaspoon cayenne pepper plus 3/4 teaspoon chili powder
- 4 ears sweet corn in the husk
Preparation
Step 1
PREPARATION
In a small bowl, stir crema, butter, cilantro, garlic and togarashi (or cayenne and chili powder) together until combined.
Pull back husks from corn and remove silks.
Using a pastry brush, coat each ear with the cr�me mixture and season lightly with salt and pepper. Wrap corn in prosciutto.
Close husks and cook, turning frequently, until the corn is bright yellow and tender, about 10 minutes.