Skip to main content Ingredients
4 ears of corn
1 cup 35% cream
1 cup diced zucchini
1 ½ tbsp butter
1 cup chopped onion
2 garlic cloves, minced
1 red chili sliced
¼ cup chopped chives
1 tbsp grainy mustard
Freshly ground black pepper
Arctic char fillets
Preparing the Arctic Char
Carefully pull back husk from each ear
of corn, leaving it still attached at base.
Remove and discard silk
Snap off ear and set aside.
Place intact husks in large pot of water to soak, along with 8 pieces of string, each about 10 inches long.
While husks soak, stand each ear of corn up on end; with sharp knife, cut off kernels from top to base (you should have about 2 cups total).
Remove husks and string from water, shaking them dry.
Place one char fillet inside each husk; season with salt and pepper.
Carefully close husks around fillets, tying top with soaked string.
Add second piece around middle if needed.
Grill prepared corn husks on a medium-high heat, for roughly 15 minutes or until fish is cooked though.
Preparing the Succotash
Melt butter in a large skillet over medium-high heat.
Add chopped onion and garlic; cook, stirring occasionally, for 5 minutes or until onion is lightly browned.
Stir in corn, zucchini and chilies and cook 2 minutes.
Add cream; cook for 5-6 minutes, until cream has reduced.
Remove from heat. Stir in herbs, mustard and season to taste.