Roasted Succotash In Corn Husks
By: Jo Ann
Published: Monday, May 10, 2010 - 6:59pm

Ingredients




Ingredients:

6 large ears corn with husks
6 pieces (10-inches each) string
1 package (10-ounces) frozen baby Lima beans, thawed
1 large tomato, diced
4 ounces smoked Gouda cheese, shredded (1 cup)
3 tablespoons butter, melted
1 teaspoon sugar
1/2 teaspoon lemon-pepper seasoning salt
1/8 teaspoon salt

Preparation

1 Directions: 2 Pull husks back from each ear of corn; cut off corn cobs and remove silk, leaving husks intact. In large bowl, soak husks and string in water to cover 20 minutes. 3 Meanwhile, cut 3 cups corn kernels from cob; place in another large bowl (reserve remaining corn for another day). Stir in remaining ingredients. 4 Preheat oven to 425 degrees. Remove husk and string from water. Shake excess water from husk. Carefully place about 1 cup succotash mixture in each husk. 5 Bring husk together, being sure to enclose succotash filling completely; tie open end of each husk tightly with string; cut off loose ends of string. 6 Place filled Corn husk in jelly-roll pan; roast 35 minutes, or until corn is tender and succotash is heated through. To serve, place filled corn husk on platter; remove string. 7 I roasted my corn bundles on the grill for about 30 minutes, keeping the temperature close to 300 degrees.