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Ingredients
- Ingredients:
- 6 large ears corn with husks
- 6 pieces (10-inches each) string
- 1 package (10-ounces) frozen baby Lima beans, thawed
- 1 large tomato, diced
- 4 ounces smoked Gouda cheese, shredded (1 cup)
- 3 tablespoons butter, melted
- 1 teaspoon sugar
- 1/2 teaspoon lemon-pepper seasoning salt
- 1/8 teaspoon salt
Directions
- Directions:
- 1. Pull husks back from each ear of corn; cut off corn cobs and remove silk, leaving husks intact. In large bowl, soak husks and string in water to cover 20 minutes.
- 2. Meanwhile, cut 3 cups corn kernels from cob; place in another large bowl (reserve remaining corn for another day). Stir in remaining ingredients.
- 3. Preheat oven to 425 degrees. Remove husk and string from water. Shake excess water from husk. Carefully place about 1 cup succotash mixture in each husk.
- 4. Bring husk together, being sure to enclose succotash filling completely; tie open end of each husk tightly with string; cut off loose ends of string.
- 5. Place filled Corn husk in jelly-roll pan; roast 35 minutes, or until corn is tender and succotash is heated through. To serve, place filled corn husk on platter; remove string.
- 6. I roasted my corn bundles on the grill for about 30 minutes, keeping the temperature close to 300 degrees.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 105g | |
| Recipe makes 6 servings | |
| Calories 170 | |
| Calories from Fat 102 | 60% |
| Total Fat 11.61g | 15% |
| Saturated Fat 7.08g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 37mg | 12% |
| Sodium 253mg | 11% |
| Potassium 229mg | 7% |
| Total Carbs 12.0g | 3% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.51g | 2% |
| Protein 6.67g | 11% |
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