Roasted succotash in corn husks

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

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Preparation

• 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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