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Remove the husks and grill the corn turning them often to
prevent burning. You want to remove them from the heat when a few of the kernals
start to brown. When cool enough to handle, cut the kernals from the cob and
stir with butter, a pinch of salt and pepper flakes in a bowl.
Stir the sour cream and adobo sauce together and
refrigerate.
Place the biggest corn husks in water for a few minutes.
This will prevent them from burning on the grill. Lay the husks flat on the
board to make two burrito-like bundles containing the salmon and corn. Wrap this
bundle to cover the ingredients and tie with wetted butchers twine or thin
strips of husk. Place on the grill for six minutes, then turn and grill for an
additional five minutes. This time may vary depending on the heat of your grill.
You may serve this as is, which is fun for your guests, or
open them on a plate leaving the husks under the salmon. Place the corn to the
side and garnish the fish with the adobo/sour cream sauce. I like to use small
pastry bags to drizzle a thin line of sauce on the plate and fish. |
