Corn-Tangy in their Jackets

By 12_34

Ingredients

• 6 ears corn, unhusked
• 5 1/2 TBSP. unsalted butter
• 1 TBSP. chopped fresh coriander
• 1/8 tsp. Tabasco sauce
• 2 TBSP. mayo
• 2 TBSP. fresh lime juice
• 10 oz. sharp white cheddar cheese, grated coarse (about 3 cups)
• 1/2 c. dry breadcrumbs
• vegetable oil for brushing husks

Details

Servings 6

Preparation

Step 1

Pull a lengthwise strip of corn husk (about 1-1/2" wide) from each ear to expose kernels and discard husk strip. Carefully peel back remaining husks, keeping them attached to stem ends, and snap ear from stem end. Discard silk from husks. Tear a thin strip from a tender inner piece of each husk and use it to tie loose end of each husk together, forming a boat. Cut corn kernels from ears and discard cobs.

In a large skillet, saute' corn in 4 TBSP. butter over medium high heat, stirring, until just tender, about 5 minutes. Stir in coriander, Tabasco, mayo, lime juice, and 2 3/4 c. cheese, stirring until cheese is melted. Remove skillet from heat and season mixture with salt and pepper.

In a small skillet, saute' breadcrumbs in remaining 1 1/4 TBSP. butter over medium high heat; stirring, until golden brown, about 2 minutes. Preheat broiler. Brush insides of husk boats lightly with oil. Divide corn mixture among husks. Top corn mixture with breadcrumbs and remaining 1/4 c. cheese. Put filled husks on a baking sheet and broil about 4" from heat until cheese is melted and tops are browned lightly, about 2 minutes.