Roasted Succotash In Corn Husks

1. 1

   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.

2. 2

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

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

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

* Per serving · 4 servings · Values may vary.