Cheddar in Corn Husk Bowls
Cheddar is a simple and always-welcome nibble. To add some autumn flavor for fall gatherings or Thanksgiving day, serve it in bowls made from corn husks. Choose a variety of your favorite Cabot cheeses. A fun recipe and lactose free!
2 - 4 dried corn husks
8 ounces of Cabot Pepper Jack cheese
8 ounces of Cabot Garlic Herb Cheddar
8 ounces of Cabot Seriously Sharp Cheddar
- START with a package of dried corn husks, the kind used to make Mexican tamales, available at the grocery or craft store. For each bowl, soak about three husks in hot water for a couple of minutes until more pliable.
PLACE two husks together, wide ends overlapping by a couple of inches, to form a boat shape. Tear four strips from the third husk to use for tying.
- FOLD or roll down the edges, on one side, where they overlap to make them even, then poke a small slit with the tip of a paring knife. Thread the narrow tip of one of the ties through the slit and tie. Repeat on the other side.
- PINCH together the husk on each end, and tie with another strip.
STUFF the “boat” shape with some paper towel to hold the shape you want, and let stand until dry or overnight. Make a few boats to fill with different flavors of cheddar. Arrange them on a platter with dried corn cobs, to serve alone or accompanied with fresh pears or apples, dried fruits, roasted nuts or favorite crackers.