Mixed Seafood Grill in Corn Husks

Corn husks aren’t just packaging. They’re a natural steamer vessel, the same trick tamales rely on. Soak them briefly, strip the actual corn out for another use, then pack the hollow husk with shrimp, salmon, and sea scallops, a knob of butter, a splash of wine, and a sprig of fresh dill.

Over hot charcoal, the wet husks steam the seafood from the outside while char marks develop on the outer leaves. You end up with delicate, just-cooked seafood that carries the faintest whisper of smoke and corn-silk sweetness.

Soaking the husks for at least 10 minutes matters. Dry husks burn through instantly on the grill. Thoroughly soaked husks char slowly, protecting the cargo inside.

Kitchen Tips

• Tie the ends with kitchen twine, not plastic. Soaked twine will char a bit but hold fast. Plastic melts.
• Pull the salmon and scallops at opaque but still just-translucent-in-center, about 10 minutes total. Grill any longer and the shrimp go rubbery.
• Pat seafood dry before tossing with seasonings. Wet protein steams away the flavor of lemon pepper.
• Swap margarine for real butter. Better flavor, better browning, and no reason to compromise on a grilled centerpiece.

Variations

• Use banana leaves or parchment paper tied with string if corn husks aren’t available. Same effect, slightly different aroma.
• Swap dill for fresh tarragon or a strip of lemon zest for a different herbal profile.
• Add a small handful of diced chorizo to each husk for smoky, paprika-stained surf-and-land flavor.