Have you maxed out your corn on the cob eating capacity for the summer yet? Well, I was getting there. We had eaten it fresh a few times, processed two big batches for the freezer (I'm not even sure how much corn I ate while cutting it off the cob!), and had about a dozen ears in the fridge, cooked and ready to eat. If we could.
Something had to get me re-energized.
How 'bout a bottle of sweet chili sauce?
In Israel, where they apparently don't grow sweet corn, a little sweet, spicy chili sauce and a few minutes on the grill made even field corn-like stuff go down yummly.
I had to try it.
Here's what you do: Take cooked corn on the cob, slather with sweet chili sauce (like this--I had a homemade concoction I put up last year), and place it on a cookie sheet under the broiler of your oven until nice and blistery, turning as needed.
Yep. That's it! Of course, if you have the grill all fired up you might as well throw them on that. But the broiler works just as well.
Watch out lips!!!! Wowza, I made some hot chili sauce last summer! It gets all caramelized and gooey as it heats and just sticks to the lips--you know with corn on the cob it's hard to avoid lip-to-food contact. But yum, yum! Even my taste-tester (who normally doesn't offer up feedback) volunteered, "this is really good." He liked it cold the next day too.
So if you're getting a little tired of corn already, try this to spice it up a bit. Or a lot.
I don't know why I do this to myself... read you blog? I'm glad it wasn't worse with that iron on the toe.. goodness. And especially the corn just kills me. oi. here they only eat field corn. Sweet corn is foreign, but I suppose its better this way since sweet corn is heavy on fructose- which aint so good for this ole body... it makes me happy to think of you cooking.
ReplyDeleteI'll have to give this a try on the grill, I've never had it this way.
ReplyDelete