Instead of fresh peas, you can also use frozen peas just add them at the end of the cooking time. Use a good quality stuffed green olive – it will make all the difference.
ingredients
directions
Soak husks in warm water, about 10 minutes. Set aside.
Add olive oil to medium skillet over medium heat. Add onions and chile, sauté about 2 to 3 minutes. Add peas, corn, thyme and red pepper and continue to sauté, about 2 to 3 minutes more. Add olives, water, salt and black pepper. Simmer until water has evaporated, about 3 to 4 minutes. Remove from heat.
Drain husks from water. Lay one husk down flat horizontally. Place about 1/3 cup corn filling in middle of husk. Cover with another husk. Twist both ends, shaping the package in the shape of an ear of corn. Tie both ends with butcher’s twine to seal the package. Repeat to make 8 packages. Cut the twine close to the knot, so that the twine does burn on the grill.
Heat grill on high.
Have a water bottle handy to spray out and flames. Reduce heat to low and place parcels on higher rack of grill so husks are not directly over the heat source. Grill over low heat, turning to prevent any burning, cook about 3 to 5 minutes. Serve.