Aztec Corn -xpost to TNT list too.

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From my newest cookbook (well, not mine...but you know what I mean).

 

Brenda Adams

 

* Exported from MasterCook *

 

Aztec Corn

 

Recipe By :Contemporary Mexican Cooking, by Anne Lindsay Greer

Serving Size : 6 Preparation Time :0:00

Categories : BBQ Corn

Vegetarian side dish

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 large ear of corn -- white or yellow

in husks

3 tablespoons unsalted butter

6 green onion -- sliced

1/4 teaspoon salt

pepper -- to taste

1 poblano pepper -- roasted and peeled and chopped

OR 1-2 canned green chiles, chopped

1 red bell pepper -- chopped

1 cup chopped zucchini -- optional

or peas

1/2 cup salsa

1 lime -- juice of

Garnish:

6 sprigs fresh oregano

OR fresh basil sprigs

 

Husk the corn, discarding silks and spotted husks. Soak the remaining

husks for a least 30 minutes in water. Use as many husks as necessary to

make 6 containers for about 3/4 to 1 cup 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.

 

Melt the butter in a large skillet over medium heat. Add corn, green

onions, salt, and pepper. Saute about 5 minutes, and then add chopped

chiles and red pepper. If using the optional vegetables, add to the

skillet with the peppers.

 

Stir in salsa and lime juice, and taste and adjust seasonings.

 

Spoon about 3/4 to 1 cup 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 minutes, without turning.

 

OR -- If baking in the oven, preheat to 375 degrees and bake directly on

the rack for 12 to 15 minutes.

 

To serve, open the foil and then slide the vegetables in their husks onto

plates. Garnish with oregano or 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 refrigerate until

ready to grill.

 

Description:

" Great for cooking outdoors (especially for the chilies), but can also

cook the corn indoors. "

 

S(Typist/Poster):

" MC formatted by Brenda Adams (adamsfmle) & posted

TNT/Veg-Recipes 6/99. "

 

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Per serving: 116 Calories (kcal); 6g Total Fat; (45% calories from fat); 3g

Protein; 15g Carbohydrate; 16mg Cholesterol; 194mg Sodium

Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1 Vegetable; 0 Fruit; 1

Fat; 0 Other Carbohydrates