Lively time:15 minutes
Complete time:45 minutes, plus grill setup time
Servings:6
A closely dressed corn on the cob at all times jogs my memory of the Mexican staple esquites, a.ok.a. elote, however on this case the flavors are distinctly Southeast Asian. It might hardly be simpler: After chopping ginger and chile, you whisk collectively the sauce, grill the corn, and spoon the sauce over the cobs earlier than serving (or let company do it themselves).
If you wish to cook dinner the corn indoors, by all means, do — both in a grill pan or underneath the broiler. And in the event you discover shucking it to be an excessive amount of of a ache, it’s best to attempt my favourite microwave technique, which I appear to refine nearly yearly. Simply this month, I learn a tackle it from America’s Take a look at Kitchen: You narrow via the cobs on one finish, douse them in water, microwave them for a number of minutes, after which simply shake them out of the husks. If you maintain them by the silk finish to do this, the silks come off so simply and cleanly you would possibly by no means prep corn one other method.
In fact, once you make this recipe, these clear cobs get a lot messy once more from the sauce — however who cares? When it tastes this good, and also you’ve bought napkins on the prepared, messy simply means enjoyable.
Grilled Corn With Peanut Sauce
Make Forward: The ready sauce may 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.
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- 6 ears contemporary corn of their husks
- 2 tablespoons extra-virgin olive oil or vegetable oil
- 1/2 teaspoon tremendous salt
- 1/4 cup crunchy peanut butter
- 1/3 cup canned full-fat coconut milk
- 1 contemporary crimson chile (reminiscent of Thai chook’s eye or Fresno), stemmed, seeded and finely chopped
- 2 tablespoons contemporary lime juice
- 1 1/2 tablespoons low-sodium soy sauce
- 1 tablespoon finely chopped contemporary chives
- 1 teaspoon grated contemporary ginger
Put together a charcoal or gasoline grill for direct warmth, medium-high (400 to 450 levels; see NOTE).
Reduce off the stalk finish of every cob (the tip reverse the silks) proper via 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 vital, 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 arrange the grill: If utilizing a gasoline 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 vital, and canopy. When the entire coals are scorching, about 10 minutes, your grill ought to be medium-hot. (Use a grill thermometer or take a look at 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 ought to be at medium-high warmth, or between 400 and 450 levels.)
Per serving (1 ear corn plus 2 tablespoons sauce)
Energy: 228; Complete Fats: 14 g; Saturated Fats: 4 g; Ldl cholesterol: 0 mg; Sodium: 367 mg; Carbohydrates: 24 g; Dietary Fiber: 2 g; Sugar: 7 g; Protein: 6 g
This evaluation is an estimate primarily based on out there components and this preparation. It shouldn’t substitute for a dietitian’s or nutritionist’s recommendation.
Tailored from “The Green Barbecue” by Rukmini Iyer (Countryman Press, 2022).
Examined by Joe Yonan; e mail inquiries to voraciously@washpost.com.
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