Roasted Succotash In Corn Husks

Main Dish
4 servings
15 min
35 min
Very Easy




  • 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.
  • Meanwhile, cut 3 cups corn kernels from cob; place in another large bowl (reserve remaining corn for another day). Stir in remaining ingredients.
  • 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.
  • 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.
  • 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.


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