The sauce — anchored by peanut butter, coconut milk and chiles — takes grilled ears of corn to the subsequent degree. Cookbook creator Rukmini Iyer based mostly it on the sauce she makes for Indonesian gado-gado, however when you make it for this, the mix may simply grow to be a summer season staple. In case you don’t have entry to an out of doors grill, prepare dinner the corn below the broiler or use a stovetop grill pan.
Lively time: 15 minutes; Complete time: 45 minutes, plus grill setup time
Make Forward: The ready sauce could be refrigerated for as much as 5 days earlier than you grill the corn.
Storage Notes: Refrigerate the corn and the sauce individually for as much as 5 days. Reheat the corn within the microwave earlier than serving.
Servings:
6
Examined measurement: 6 servings
Components
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6 ears contemporary corn of their husks
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2 tablespoons extra-virgin olive oil or vegetable oil
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1/2 teaspoon fantastic salt
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1/4 cup crunchy peanut butter
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1/3 cup canned full-fat coconut milk
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1 contemporary crimson chile (resembling Thai chicken’s eye or Fresno), stemmed, seeded and finely chopped
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2 tablespoons contemporary lime juice
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1 1/2 tablespoons low-sodium soy sauce
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1 tablespoon finely chopped contemporary chives
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1 teaspoon grated contemporary ginger
Instructions
Put together a charcoal or fuel grill for direct warmth, medium-high (400 to 450 levels; see NOTE).
Minimize off the stalk finish of every cob (the tip reverse the silks) proper by the primary row of kernels. Run water over the ears to soak them completely, put three of them on a microwaveable plate and microwave on HIGH for five minutes. Maintain every ear by the silk finish and shake up and down, letting the ear fall out, twisting and pushing from the silk finish if it wants some assist. Repeat with the remaining ears of corn.
In a big bowl, coat the corn with the oil and season with the salt.
In a small bowl, whisk collectively the peanut butter, coconut milk, chile, lime, soy sauce, chives and ginger.
When the grill is scorching, grill the corn, turning usually, till it’s browned or charred to your liking, 3 to 4 minutes per facet. (If utilizing a grill pan, warmth it over medium-high warmth till smoking earlier than cooking the corn, turning it usually and dealing in batches if needed, 3 to 4 minutes per facet. If utilizing the broiler, place a rack within the closest place, switch the corn to a sheet pan and broil, turning usually, 5 to six minutes per facet.)
Switch the grilled corn to a serving platter and spoon the sauce on high, or divide amongst plates and serve the sauce alongside, letting company spoon the sauce on high.
NOTE: To organize the grill: If utilizing a fuel grill, set it to 450 levels. If utilizing a charcoal grill, fill a chimney starter with charcoal, mild it and when the coals are grey and ashed over, pour them into the grill. Add extra charcoal, if needed, and canopy. When all the coals are scorching, about 10 minutes, your grill needs to be medium-hot. (Use a grill thermometer or check the warmth by holding your hand, palm-down about 5 inches from the grate. In case you can maintain it there for 4 to five seconds, the warmth needs to be at medium-high warmth, or between 400 and 450 levels.)
Recipe Supply
Tailored from “The Green Barbecue” by Rukmini Iyer (Countryman Press, 2022).
Examined by Joe Yonan.
E-mail inquiries to the Meals Part at meals@washpost.com.
