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1
Carefully remove the husks of each ear of corn, taking care not to rip the widest husks.
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2
Select the 24 widest husks and set aside, covered with damp paper towels.
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3
Cut 2 of the remaining husks into 8 long strips and reserve, covered with damp paper towels.
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4
Cut the corn kernels from each cob and reserve.
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5
In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and cayenne.
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6
Slowly add 6 tablespoons olive oil in a stream, whisking constantly.
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7
Add the corn, potatoes, black beans, red bell pepper and season with salt and pepper, tossing to combine and coat with the dressing.
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8
Taste and adjust seasoning if necessary.
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9
Add the cilantro leaves, stirring to combine.
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10
Place 2 corn husks, concave side up, on a work surface, overlapping them at the wider ends by 2 inches.
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11
Center a third husk on top of the first two husks.
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12
Arrange about a 1/2 cup of the vegetable mixture in the center of the husks.
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13
Fold the sides of the corn husks up and over the filling to cover it completely.
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14
Tie at either end with a corn husk strip to secure the filling, forming a cigar-shaped packet.
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15
Make more packets in the same manner with the remaining ingredients.
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16
Packets can be made up to 4 hours in advance.
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17
Preheat grill or grill pan.
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18
Brush the packets with the remaining 2 tablespoons olive oil and grill each packet for 6 minutes per side, covered.
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19
If desired, cut each packet open and sprinkle grated cheese over vegetables.
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20
Return packets to grill or broil until cheese is melted.
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21
Serve immediately.
