Sweet, fresh corn always reminds me of August. That’s when the first ears of corn seem to be ready to be picked from the garden (not that I have any planted in my own garden…but I can pretend).
While there isn’t much in this world tastier than a fresh cob of corn slathered in butter and salt, I urge you to give this a try. It’s amazing.
We found this recipe a few years ago, and it was a huge hit with our guests. It’s pretty unusual – some Asian-inspired sauces and orange peel – but it definitely works.
None of the flavors are overwhelming, but each are identifiable.
The hoisin sauce and chili garlic sauce can be found in most supermarkets.
Recipe: Grilled corn with hoisin-orange butter
Adapted from epicurious.com
- 4 tablespoons butter, softened to room temperature
- 1 tablespoon hoisin sauce
- Peel of one orange, finely grated
- 3/4 teaspoon chili garlic sauce
- Salt and pepper
- 6 ears of corn, husked and rinsed
- Chopped fresh cilantro
- Mix first four ingredients in a bowl. Season with salt and pepper to taste.
- Grill corn on a barbecue until it starts to soften; turning occasionally. Brush all over with the hoisin-orange butter. Continue to grill until the corn is tender, brushing occasionally with the butter, about 5 minutes longer. Transfer to a platter and brush once more with the butter.
- Sprinkle the corn with cilantro and serve.
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