A New Mexican native, my husband was looking to recreate the corn he used to buy at the state fair. This is what we came up with. Corn on the cob, wrapped in roasted Hatch green chiles, then grilled.
Preparation Time
5 mins
Cooking Time
35 mins
Total Time
40 mins
Calories
210 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Step 2
Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil. Place chile peppers onto the prepared baking sheet.
Step 3
Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and cover tightly with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Cut peppers in half lengthwise and remove stems and skins.
Step 4
Gently peel husk down each ear of corn, leaving it attached at the bottom. Remove silk and wrap each ear in chile peppers. Pull husks back up over corn and secure with kitchen string. Soak corn in a large bowl of cold water for 30 to 60 minutes.
Step 5
Roast corn on the preheated grill, turning occasionally, until kernels are tender and husks are charred, 30 to 35 minutes.
Step 6
Meanwhile, mix softened butter and garlic in a small bowl. Set aside.
Step 7
Remove corn from the grill, remove husks and chile peppers. Spread each ear with garlic butter and season with salt and pepper.
