On the weekends, I tend to read a lot of food magazines, blogs, cookbooks and watch cooking shows to find inspiration for the upcoming week of food I’m about to make. This past Sunday, I was reading the August edition of Food & Wine and came across this stuffed corn recipe. I will eat anything corn related, so this certainly caught my attention.
The only problem is I didn’t like what they put in the corn husks. So I used the concept, simplified the cooking process and changed the filling. What I came up with was absolutely absolutely ABSOLUTELY dynamite! I was was wondering if Trevor and the girls would like it as much as I did and everyone was asking for seconds ands thirds. YESSSS! I love unexpected winning dinners.
And here I thought we’d be dipping into our freezer stash tonight….
Stuffed Grilled Corn Husks
- 4 large ears fresh corn
- 5-oz goat cheese, room temperature and divided
- 2 tablespoons olive oil
- Kosher salt & freshly ground pepper
- 1/2 cup cherry tomatoes, chopped
- 3 tablespoons fresh basil, chopped
- 2 tablespoons honey
- 2 slices turkey bacon, chopped
- Baguette, sliced into crostinis and grilled for serving
- Preheat grill to medium heat, about 375 degrees.
- Once grill is preheated, place entire ear of corn on grill and grill for 20 minutes. Rotate every 5-10 minutes to ensure even cooking. Remove from grill and let cool.
- When corn has cooled down enough to handle, gently peel back husk and remove corn cob keeping husk intact in its original shape (I cut mine out). Set husks aside.
- Mix together corn kernels, 4oz of goat cheese, olive oil, salt & pepper until well combined.
- Gently stuff the corn kernel mixture back into husks. Top with tomatoes, chopped basil, honey and turkey bacon. Top crostinis with remaining 1oz of goat cheese, the corn mixture and same toppings as the corn husks and serve immediately. Enjoy!