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INGREDIENTS

1 c Canned black beans, rinsed
1/2 Jalapeno, finely chopped
1/2 c olive oil
2 lg Red potatoes, boiled, peeled
1/2 Red bell pepper, diced
4 lg Fresh ears corn
1/2 ts Ground cumin
3 tb Fresh lime juice
1/4 ts Cayenne
Salt
1/2 c Packed cilantro leaves
1 Garlic ; minced
1 c Grated monterey jack cheese,

Servings

INSTRUCTIONS

Carefully remove the husks of each ear of corn, taking care not to rip the widest husks. Select the 24 widest husks and set aside, covered with damp paper towels. Cut 2 of the remaining husks into 8 long strips and reserve, covered with damp paper towels. Cut the corn kernels from each cob and reserve. In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and cayenne. Slowly add 6 tablespoons olive oil in a stream, whisking constantly. Add the corn, potatoes, black beans, red bell pepper and season with salt and pepper, tossing to combine and coat with the dressing. Taste and adjust seasoning if necessary. Add the cilantro leaves, stirring to combine. Place 2 corn husks, concave side up, on a work surface, overlapping them at the wider ends by 2 inches. Center a third husk on top to the first two husks. Arrange about a 1/2 cup of the vegetable mixture in the center of the husks. Fold the sides of the corn husks up and over the filling to cover it completely. Tie at either end with a corn husk strip to secure the filling, forming a cigar-shaped packet. Make more packets in the same manner with the remaining ingredients. Packets can be made up to 4 hours in advance. Preheat grill or grill pan. Brush the packets with the remaining 2 tablespoons olive oil and grill each packet for 6 minutes per side, covered. If desired, cut each packet open and sprinkle grated cheese over vegetables. Return packets to grill or broil until cheese is melted. Serve immediately. Yield: 4 servings Recipe by: Cooking Live Show #CL8901 Posted to MC-Recipe Digest V1 #651 by "Angele and Jon Freeman" on Jun 30, 1997

NOTES

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Stuffed and Grilled Corn Husks

1 c Canned black beans, rinsed 
1/2  Jalapeno, finely chopped 
1/2 c olive oil 
2 lg Red potatoes, boiled, peeled 
1/2  Red bell pepper, diced 
4 lg Fresh ears corn 
1/2 ts Ground cumin 
3 tb Fresh lime juice 
1/4 ts Cayenne 
  Salt 
1/2 c Packed cilantro leaves 
1  Garlic minced
1 c Grated monterey jack cheese,

Carefully remove the husks of each ear of corn, taking care not to rip the  widest husks. Select the 24 widest husks and set aside, covered with damp  paper towels. Cut 2 of the remaining husks into 8 long strips and reserve,  covered with damp paper towels. Cut the corn kernels from each cob and  reserve.    In a large bowl whisk together the lime juice, garlic, jalapeno, cumin and  cayenne. Slowly add 6 tablespoons olive oil in a stream, whisking  constantly. Add the corn, potatoes, black beans, red bell pepper and season  with salt and pepper, tossing to combine and coat with the dressing. Taste  and adjust seasoning if necessary. Add the cilantro leaves, stirring to  combine.    Place 2 corn husks, concave side up, on a work surface, overlapping them at  the wider ends by 2 inches. Center a third husk on top to the first two  husks. Arrange about a 1/2 cup of the vegetable mixture in the center of  the husks. Fold the sides of the corn husks up and over the filling to  cover it completely. Tie at either end with a corn husk strip to secure the  filling, forming a cigar-shaped packet. Make more packets in the same  manner with the remaining ingredients. Packets can be made up to 4 hours in  advance.    Preheat grill or grill pan.    Brush the packets with the remaining 2 tablespoons olive oil and grill each  packet for 6 minutes per side, covered. If desired, cut each packet open  and sprinkle grated cheese over vegetables. Return packets to grill or  broil until cheese is melted. Serve immediately.    Yield: 4 servings    Recipe by: Cooking Live Show #CL8901 Posted to MC-Recipe Digest V1 #651 by  "Angele and Jon Freeman" <jfreeman@netusa1.net> on Jun 30, 1997

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Nutrition

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Serving Size: 1 Serving (58g)
Recipe Makes: 1 Servings

Calories: 268
Calories from Fat: 253 (94%)

Amt Per Serving		% DV

	Total Fat 28.1g	37 %
	Saturated Fat 3.9g	19 %
	Monounsaturated Fat 20.1g
	Polyunsanturated Fat 3.2g
Cholesterol 0mg		0 %
Sodium 6.2mg		0 %
Potassium 144.9mg		4 %
Total Carbohydrate 5.9g		2 %
	Dietary Fiber 1.3g	5 %
	Sugars, other 4.5g
Protein 1.1g		2 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 268

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