This one's a thinking chef's recipe. And that's because this chef really loves to think about traditional recipes and how to mixup them up a little. Chef Jimmy from Cabot Cheese's test kitchen stopped by Tonia's Kitchen to talk about his ideas on grilled corn husks with fish and cheddar. The inspiration comes from both grilled corn and fish tacos, with a cheesy twist. Chef Jimmy told Tonia the addition of Cabot Cheddar here really brings out the flavor!
2 - 4 dried corn husks
2-4 Grilled Fish Fillets
8 ounces of Cabot Pepper Jack cheese
8 ounces of Cabot Garlic Herb Cheddar
8 ounces of Cabot Seriously Sharp Cheddar
- START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.
PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.
- FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
- PINCH together the husk on each end, and tie with another strip.
STUFF the “boat” shape with some paper towel to hold the shape you want,and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers. Top with the Cabot cheese and grilled fish.
