Grilled Corn with Chili Paste
corn, fresh, sweet (husks on)
1 habanero pepper, seeded,
lightly toasted (also stemmed)
1 chile negro, seeded, lightly
toasted (also stemmed)
5 tablespoons whole black peppercorns
1/2 bunch thyme leaves
1/2 bunch cilantro, chopped
6 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon salt
Preheat the grill. Without removing the corn husks, peel them
down. Extract the silk and re-wrap the husks around the corn. Soak the ears in
cold water for 30 minutes.
Combine the remaining ingredients in a food processor or
blender. Pulse to make a paste. Remove to a small bowl and set aside.
Remove the corn from the water, pull back the husks and drain
thoroughly. Spread paste over the kernels. Pull the husks back up to rewrap the
Arrange the corn on a hot grill. Cook, turning often for
about 15 minutes, or until the husks are lightly charred. Serve in the husks.
Makes 6 servings.