Charred Habanero Oil(recipe follows) for drizzling
1/3cupminced fresh cilantro
1lime, cut into wedges
For the Cilantro Sauce (makes about 1 cup)
2garlic cloves, minced
3tablespoonsextra-virgin olive oil
1/4teaspoonground coriander
1/4teaspooncoarse sea salt, plus more as needed
1cuptightly packed fresh cilantro leaves
2tablespoonsfresh lemon juice
1/2jalapeño
For the Creamy Cilantro Sauce
Cashew Cream (recipe follows)
For the Cashew Cream (makes about 1 cup)
1cupraw cashews, soaked in water overnight and drained well
For the Charred Habanero Oil (makes about 1 cup)
1 or 2habanero chiles
1cupsafflower oil
Instructions
Peel back the corn husks, but leave them attached at the base of the corncob. Remove the corn silk, then wrap the husks back around the corn. Put the corn in a large pot and add the salt. Put a plate on the corn to weight it down, ensuring it will stay submerged, then add cold water to cover the corn. Let soak for at least 30 minutes.
Heat a grill to medium-high.
Drain the corn. If necessary, tie the tops of the corn husks with kitchen twine to keep them closed.
Put the corn on the grill, cover, and cook, turning occasionally with tongs, until the husks are slightly charred and the kernels are tender, about 25 minutes. Transfer the corn to a cutting board until cool enough to handle, then fold back the husks to expose the kernels.
To serve, spread some cilantro sauce over the bottom of six medium plates. Place an ear of corn to one side of each plate. Drizzle the corn with habanero oil, garnish with the cilantro, and serve with the lime wedges alongside.
Play the Song:“Succotash” by Herbie Hancock from Inventions & Dimensions
Make the Cilantro Sauce
In a small skillet, combine the garlic, olive oil, coriander, and salt. Bring to a simmer over medium heat and cook just until the garlic is fragrant, about 1 1/2 minutes. Remove from the heat and let cool.
Transfer the oil mixture to a blender. Add the cilantro, lemon juice, jalapeño, and 1/4 cup water and blend until smooth. If necessary, season with additional salt to taste. Use immediately or store in an airtight container in the refrigerator for up to 1 week.
Make Cashew Cream
Combine the cashews and 1/2 cup water in a blender and blend until smooth and creamy. Use immediately or store in an airtight container in the refrigerator for up to 4 days.
Make Creamy Cilantro Sauce
Blend in 1/4 cup cashew cream to make the sauce creamy and add enough water so that it pours easily from a spoon.
Make Charred Habanero Oil
For a milder oil, leave the chile intact and let it sit in the oil. For a hotter one, blend it. Use two chiles if you really like it hot.
Preheat the broiler to high.
Place the habanero on a baking sheet and broil, turning to ensure even cooking, until well charred, 3 to 5 minutes. Let cool.
For milder oil, in a small bowl, combine the whole habanero, stem still attached, and the safflower oil and let sit for at least 1 day before using.
For hotter oil, stem and seed the habanero, then transfer it to a blender. Add the safflower oil and puree until smooth, then strain through a fine-mesh strainer, discarding the solids.
Store the habanero oil in an airtight container in the refrigerator for up to 1 week.