The Corn Supremacy

For summer grilling that is delicious and easy on the wallet, look no further than fresh corn. Lindsay, my wife and culinary researcher, found a simple recipe that utilizes corn husks as a wrapping for seasoned chicken thighs. Similar to tamales but missing the corn filling, they were very tasty.

Start with husks pulled from several ears of fresh summer corn.

Place a medium-sized piece of chicken within one of the open husks and season.  Wrap another piece of husk around the meat so that it's completely encapsulated in husk.

Use a strip of corn husk to tie the bundle into a neat package.

Place the bundles directly over hot coals.  The husks will shield the chicken slightly from the fire's intense heat.

 

Grill for 25-30 minutes, turning once partway through cooking.  Move the bundles out of the way of the fire's direct heat partway through cooking if it appears they'e cooking too fast.

While the bundles are cooking, boil the ears of corn that were inside the husks, cut from the cob, and quickly fry in a cast iron skillet with some butter and sea salt.

Serve hot off the grill.  Be careful when unwrapping as the contents will be hot.