Friday, May 13, 2011

Grilled Sweet Chili Corn

I love corn on the cob.  It doesn't matter whether the corn is blanched, roasted in foil over coals, grilled, or nuked...I really LOVE corn on the cob.  It is excellent with just butter and a little salt, but it is easily dressed up with sprinkle Parmesan cheese or hot sauce.  This is my imitation of Iggy's Chili Water, it goes great with corn on the cob.


*corn on the cob,
*1/2 salt
*1/2 sugar
*1 gallon cold water

Sweet Chili Sauce
*2 large garlic cloves peeled
*2 red jalapeno peppers with stem and seeds removed
*2 tsp chili powder
*3 T peanut oil
*3/4 c white sugar
*1/2 c water
*1/2 c rice wine vinegar
*1/4 tsp salt
*1 T corn starch
*2 T water

Shuck the corn. Mix salt and sugar into water until dissolved. Place corn in the brine and add something heavy on top to keep them submerged. Allow to soak for at least 1/2 hour (you can leave it up to 6 hours).

While the Corn is soaking make the chili sauce. Place first 8 ingredients in food processor and pulse until pureed, pour puree into sauce pan and simmer over medium high heat for about 4 minutes until thick (should coat the back of a spoon). In a bowl blend cornstarch and water until smooth, add to sauce pan and cook for another 2 minutes. Remove from heat and let cool.

Remove corn from brine and place on grill, turning every couple minutes until hot and lightly charred. Remove from heat and brush with sweet chili sauce

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