I’ve been looking for some ideas on how to liven up grilled corn on the cob. Its one of my personal favorites, and a wonderful symbol of summer, but The Hubs doesn’t see it the same. He always says “I don’t dislike it, I would just never choose it.” The usual cure for this kind of behavior is slathering something in sriracha, however, I wanted to do something I would like too.
I found this great sounding recipe in Sunset Magazine (If you can’t tell I’ve been reading a lot of Sunset lately) so I gave it a shot over the weekend. I absolutely loved it! The Hubs did eat 3 pieces, but then complained about having corn in his teeth for like 2 hours so I guess it wasn’t a total success. Oh well! He knows he can always make something else if he doesn’t like what I’m making for dinner. In this case, I think the giant grilled steak that came with the corn was a good enough trade off for him.
Spicy Hoisin and Sesame Glazed Corn recipe from Sunset Magazine
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 tablespoons reduced-sodium soy sauce
- 2 tablespoons lime juice
- 8 ears corn, husked and cut in half crosswise
- 2 teaspoons toasted sesame seeds
- 1/2 to 1 serrano chile, minced ***I used a red hot cherry pepper we were growing in our garden
- 2 green onions, sliced thinly
- 1. Heat grill to high (450° to 550°). Mix together hoisin, honey, soy sauce, and lime juice.
- 2. Grill corn, turning often and basting with glaze, until glaze is caramelized and grill marks start to appear, about 10 minutes.
- 3. Transfer corn to a platter and sprinkle with sesame seeds, chile, and green onions.
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