Corn Husk Skewers
Ingredients4 ears of corn (in full husk)
4-5 red bliss potatoes, sliced into 1/2" slices8 T butter, softened
3 T dijon mustard1 T lime juice
1 T fresh lemon thyme1 T green onion, finely diced
Pull the husks back on each ear of corn and remove the silk.
Mix the butter, mustard, lime juice, thyme, onion and garlic salt together in a bowl. Add the corn and potato pieces, tossing thoroughly to coat all pieces. Don't even bother trying to keep your hands clean, just get in there and mix it up!
Pull the husks back up around the "re-assembled" cob and wrap each cob in foil. Cook over a hot coal fire (mine was 375f) for 20 minutes, turning a 1/4 turn every 5 minutes. Then remove the foil and cook another 10 minutes, turning a 1/4 turn every 2 1/2 minutes. Don't worry, you'll see some charring at this point and the husks can burn all they want.
Creativity - A
Fun and different idea.
The butter mixture is perfect, it didn't need any other seasoning. Everyone loved them.
Honestly? I will NOT make these again. As cute as they are, they are a complete pain in the ass (PITA) and not very safe sticking the skewers through the hard corn cobs.
I'd just roll the husks back, slather them with the butter mixture, and then grill as noted. The fun presentation wasn't worth the effort and risks. But the cooking times, the process, and butter mixture work great!