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GRILLED VEGGIE CORNBOATS 6 cobs of corn Place some bamboo skewers in water to soak. |
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Preheat the grill to high.
Remove the silk from the corn keeping all of the husks in tact. Remove the cob of corn from the husks and pace the husks into a large pot of water to soak.
Cut all the vegetables into equal medium sized pieces. Place the red onion & garlic onto the bamboo skewers. Drizzle the vegetables and skewers with oil and season with salt and pepper.
Oil the grill and place the corn, skewers and veggies on the grill. Grill the corn for approximately 5 minutes turning often until tender. Continue to cook the vegetables and skewers for another 10 minutes or so until lightly charred and tender.
Leave the grilled vegetables and corn to cool. Once cool, use a sharp knife to cut the corn from the cob. Place in a bowl. Cut the remaining vegetables into bite sized pieces and add to the bowl. Add the grate cheese. Add cilantro.
Place a healthy scoop of the vegetable mix into the centre of a soaked and patted dry corn husk. Secure the parcel with a piece of the corn husk as a tie.
10 minutes prior to serving, place the corn boats on the top rack of the barbecue while it is at high heat. This will melt the cheese and heat the vegetables up again. Serve warm.
Yield: 6 servings
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