Spicy Grilled Corn on the Cob will be something of a revelation to those who are only accustomed to corn being boiled and served with butter and salt. Freshly shucked corn is grilled and made spicy in thousands of different all around the world, and it is well worth trying it on the grill if you haven’t done so already. Today’s recipe has its roots in South-East Asia and is easy to follow.
The Ingredients for 4 – 6 Cobs of Corn
- 1 clove of Garlic, minced;
- 1 tbsp. chopped Scallion;
- ½ tsp. chopped red chili;
- ¼ tsp. Black Pepper;
- 1 tbsp. Sugar;
- 2 tbsp. Fish sauce;
- 1 tbsp. Oil;
Beyond these ingredients, you will also need a bit of extra oil to brush on the cobs before putting them on the grill.
For the direct grilling method, it is advisable that you not marinate, or even pre-baste, using the above mix. Marinating for any length of time would tend to overwhelm the delicate flavor of the corn and the salt component may draw out some of the juices making it too dry when grilled. Even pre-brushing would cause the sugars to darken the cobs excessively and so the mixture will only be used towards the end of the cooking time.
Pre-heat your grill and, after brushing the cobs with oil, pop them on over a medium flame. The cobs will only take 10 or 15 minutes at most to cook (depending on size) and you need to keep turning them as brown spots appear where the grains contact the grill.
Towards the end of cooking time, brush the flavoring mix liberally over the cobs and give them a few more seconds on each ‘side’. You can brush on one last coat just before serving or, alternatively, make enough ahead of time so that you can serve small bowls to each diner to apply more as desired.