Honey Gingered Corn en Papillote
- Level: Intermediate
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 139
- Total Fat
- 5
- Saturated Fat
- 2
- Carbohydrates
- 23
- Dietary Fiber
- 2
- Sugar
- 12
- Protein
- 3
- Cholesterol
- 11
- Sodium
- 317
- Total: 1 hr 5 min (includes steeping time)
- Active: 30 min
Ingredients
1/3 cup loose lapsang souchong tea
4 ears corn, kernels cut from the cobs and husks reserved (silk discarded)
1 shallot, minced
1 tablespoon minced garlic
1 tablespoon minced ginger
1 teaspoon neutral oil
1/2 cup creme fraiche
2 tablespoons honey
1 tablespoon sambal oelek
Zest and juice of 1 lemon
Kosher salt and freshly ground black pepper
1 tablespoon chopped fresh parsley
Directions
- Bring a medium pot of water to a simmer and add the loose tea. Allow to steep for a few minutes. Turn off the heat, then add the reserved corn husks. Allow the husks to soak in the heated water for 5 minutes. Remove to a sheet tray to cool slightly.
- In a medium saute pan over medium-high heat, saute the shallot, garlic and ginger with the oil and sweat down until the shallots are translucent, about 3 minutes. Transfer this mixture to a medium bowl and add the creme fraiche, honey, sambal, lemon zest and juice and season with salt and pepper. Add to the corn in the bowl and mix well.
- Preheat your desired cooking location to medium-high heat: clam bake, pizza oven or grill.
- Line a sheet tray with 1 sheet foil and top with the soaked corn husks. Top the husks with the corn mixture and top the corn with more corn husks. Wrap tightly en papillote with foil. Wrap the foil pouch with 2 more sheets foil to seal, then transfer to your desired cooking location: clam bake, pizza oven or grill.
- Cook for 20 minutes over medium-high heat, then let rest for 5 minutes. Transfer to a serving platter and carefully cut open with scissors. Garnish with the parsley and serve.