giving an Asian accent to corn-on-the-cob??
Doing a meal tomorrow where the emphasis is supposed to be on Asian flavors but at yesterdays's Farmer's Market, there was the first corn-on-the-cob of the season and I couldn't resist. Does anyone have an idea for a preparation for corn-on-the-cob that will keep me within the Asian-themed nature of the meal??
How about grilling, then brushing with melted ghee (Indian, of course) and sprinkling with salt and Chinese five spice powder? It tends to have an affinity for salty-sweetish things, like pork roasts; corn seems to fit this.
Serve with lime wedges and salt--rub the corn with the lime, sprinkle with salt. (Optional--add ground chili powder.) You could use lime in addition to butter. If "Asian" includes Indian, butter fits.
Here's a good recipe:
Grilled Corn with Soy Sauce
6 tablespoons Unsalted butter
2 tablespoons Dark soy sauce (this is important -- you want the thick, sweet, dark soy sauce)
1 teaspoon Sichuan peppercorn (roasted and finely ground)
2 teaspoons Finely chopped fresh chiles
Salt, to taste
8 ears sweet fresh corn (shucked)
In a small pan, combine the butter, dark soy sauce, Sichuan peppercorn and chiles.
Make a charcoal fire and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently.
Serve at once.