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Grilled Corn with Chili Paste

6 ears corn, fresh, sweet (husks on)
1 habanero pepper, seeded, lightly toasted (also stemmed)
1 chile negro, seeded, lightly toasted (also stemmed)
5 tablespoons whole black peppercorns
1/2 bunch thyme leaves
1/2 bunch cilantro, chopped
6 cloves garlic
2 tablespoons extra virgin olive oil
1/2 teaspoon salt

1. Preheat the grill. Without removing the corn husks, peel them down. Extract the silk and re-wrap the husks around the corn. Soak the ears in cold water for 30 minutes.
2. Combine the remaining ingredients in a food processor or blender. Pulse to make a paste. Remove to a small bowl and set aside.
3. Remove the corn from the water, pull back the husks and drain thoroughly. Spread paste over the kernels. Pull the husks back up to rewrap the corn.
4. Arrange the corn on a hot grill. Cook, turning often for about 15 minutes, or until the husks are lightly charred. Serve in the husks.

Makes 6 servings.

Recipe provided courtesy of Honeysuckle White, a division of Cargill, Incorporated. Used with permission.

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