Recipe from: HeatOvenTo350
4 ears corn with husks
1 T olive oil
1 small red onion, chopped (about 1/2 cup)
1 medium red or green bell pepper, diced (about 1/2 cup)
1 small sweet potato, peeled and diced (about 1 cup)
1/2 tsp chili powder
1/2 tsp table salt
1/2 tsp hot pepper sauce
2 T chopped cilantro or parsley
1. Remove tough outer leaves of husks and discard. Pull remaining husks back over the stem end, remove silk and cut corn cob off, leaving husks and stem end attached. Reserve 2-3 husks for later use.
2. Cut corn off cobs. (See this post from Dishing the Divine for a great tip on how to cut corn off the cob.)
3. Preheat oven to 400 degrees, or heat grill to medium high heat. Heat oil in a large skillet over medium heat. Add onion, red pepper and sweet potato; cook until just tender, about 8 minutes. Stir in corn, chili powder, salt and hot pepper sauce. Cook 2 minutes, stirring constantly. Stir in cilantro; remove from heat. Let cool slightly.
4. Spoon about 1 cup vegetable mixture into each husk. (See picture below.) Using a strip of the reserved husk or kitchen twine, tie the husks to enclose the filling. Trim excess husk 1/2 to 3/4 inch from ties. Place boats on a cookie sheet and bake until heated through and husks are beginning to brown, about 12-15 minutes. If grilling, place on grill over direct heat and turn 1/4 turn every few minutes to prevent burning. Remove when all sides are lightly browned.