Grilled Corn with Spicy Chili Mayo, Coconut, and Fish Sauce
Summer is coming to an end, as all good things must. As tough as it is to admit when good things are coming to an end, that’s life. Better to come to terms with it now when I can still squeeze a few more BBQs out of the back yard, a few more wears out of my white jeans and maybe even a trip to the beach! Oh, and corn on the cob. There is still time to squeeze more corn on the cob out of summer!
For me, corn on the cob has always been synonymous with Summer. My Great Grandpa Stevens used to grow sweet corn, and I learned early on that he was deeply judgmental of anyone who couldn’t finish at least six ears in a sitting. Here I am at age two, probably finishing my third or fourth ear.
Grandpa’s corn was so sweet that is hardly needed butter. Since then, I’ve always appreciated my corn with as few frills as possible, cooked just long enough to brighten. The recipe I’m bringing you today is anything but that. This is reminiscent of Elotes (Mexican street corn), but with an Asian twist. I served it alongside honey garlic chicken last week, and it was a big hit!
Grilled Corn with Spicy Chili Mayo, Coconut, and Fish Sauce
Adapted from Serious Eats
Ingredients
- 1/2 cup mayonnaise
- 2 tablespoons chili paste
- 1 tablespoon fish sauce
- 1 teaspoon brown sugar
- 2 medium cloves garlic, minced
- 1 tablespoon juice from 1 lime, plus 1 whole lime cut into 8 segments
- 8 ears corn, shucked
- 1/2 cup dried unsweetened coconut (optional: lightly toasted)
- Chili flakes, to taste
Procedure
- Preheat your grill. Clean and oil the grilling grate. Alternatively: While a grill is obviously preferred, you can (and I did) roast the corn in the oven. If using this method, preheat oven to 350 degrees.
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While grill/oven preheats, combine mayonnaise, chili sauce, sugar, fish sauce, garlic and 1 tablespoon lime juice. Set aside.
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Peel and husk corn. If using oven method, wrap in foil and place in oven and cook for 30 minutes, turning once. Otherwise, place corn directly over hot side of fire. If using coal grill, keep uncovered. If using gas, cover when not turning corn. Cook the corn, turning every minute or so until it is well charred on all sides, about 10 minutes total.
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Transfer corn to a large plate or bowl. Coat with sauce using a spoon or a brush and sprinkle with dried coconut and chili flakes. Transfer to a serving platter and serve immediately with lime wedges.
Serves 8-16
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[…] you really are pretty much scooping summer onto a cone and eating it. We’ve talked about my feelings about corn on the cob (and it’s good to look back and see that every year, I feel a bit of sadness […]