With Memorial Day around the corner, I had to break out the grill.
I have a grill.
I have a grill pan.
If you don’t have one, don’t let it stop you, you can use a skillet or even a griddle.
I decided to make grilled corn on the cob 4 ways because diversity is the spice of life.
Or something like that.
All you need is a pan, (grill or otherwise).
The idea with this is that you can prep lots of the sauces and ingredients in advance and then when it’s time to grill, you’re good to go.
You can also do all of this on the spot if you never think of things in advance and are always scrambling to do things on the fly.
I feel you, boo.
First prep all your corn.
Step 1: Shoo your dog away from the corn (after snapping a cute pic of the situation first, of course).Step 2: Peel the husks away from the corn but keep them intact. Step 3: Best way to do this is to rip of the silks on top first, then peel the husks and discard the silk.So the first type of corn is the mother of all corn on the cob, Elotes.
It’s commonly referred to as Mexican Street Corn and it’s pretty perfect. Rich, salty, slightly spicy and so satisfying.
The next kind is a Japanese inspired corn, slathered in a homemade teriyaki sauce that is amazing on almost anything. The recipe below makes a nice little batch with enough left over to use on chicken to go with the corn.Just a thought.
3 T soy sauce
2 T sesame oil
2 T oyster sauce (optional)
2 T mirin
2 T honey
2 T brown sugar
1 T rice vinegar
1 t ponzu (optional)
equal parts grated ginger and garlic, to taste
Teriyaki Corn Garnish:
Sliced green onions
I love Thai street food so this was my take on thai street corn, if such a thing existed.
Thai Green Curry Corn:
1 can coconut milk
1 small jar green curry pasteCombine both together and use as a sauce to brush on the corn.Thai Corn Garnish:
Toasted coconut flakes
Chopped toasted peanuts
Last, but not least is a corn on the cob inspired by Italy. This one has umami all over it.
Then you get this: Italian Corn:
Roasted garlic (smooth into a paste and smear on the corn)
Extra virgin olive oil (or trufflle oil if you’re feeling fancy) Italian Corn Garnish:
Shredded parmesan cheese
Finely chopped Italian flat-leafed parsley