Roasted Succotash In Corn Husks

Photo: Jo Ann

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

Directions:

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.

Meanwhile, cut 3 cups corn kernels from cob; place in another large bowl (reserve remaining corn for another day). Stir in remaining ingredients.

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.

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.

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.

I roasted my corn bundles on the grill for about 30 minutes, keeping the temperature close to 300 degrees.