If you are looking for recipes that will add zing to your summer parties, Flavor Exposed '100 Global Recipes from Sweet to Salty, Earthy to Spicy' (Kyle Books, April 2012) by Angelo Sosa has much to offer from Franco-Vietnamese Lobster Rolls to Spiced Watermelon Salad.
Grilled corn is a quintessential part of summer. Angelo gives it a twist where Mexican street food meets Southeast Asian Spices.
Grilled Corn with Sweet Coconut Flakes and Spicy Mayo
Serves: 4 Time: About 30 minutes Flavors: Sweet/Spicy/Smoky
Growing up in Durham, CT we lived on the top of a hill right next to a cornfield that seemed to go on forever—as far as I could see there were corn stalks stretching out into the distance. This dish reminds me of that endless field as the sweetness lingers on your tongue and the smokiness of the chipotle hints at corn blistering on the grill.
Imagine the corn you buy on the streets of Mexico jazzed up with some Southeast Asian spice. That’s what this recipe is and, man, is it good.
I happen to be naturally drawn to the flavor of char, so I like to grill the corn until it’s black in spots. I swear that smoky aroma is intoxicating; if I could, I’d bottle it.
4 ears corn, shucked
4 tablespoons (1/2 stick)
2 fresh thyme sprigs
1/4 cup sweetened coconut flakes, lightly toasted
2 cups mayonnaise
1/4 cup Sriracha sauce
1 tablespoon kosher salt
1 Preheat a grill to medium-high.
2 Put a large pot of water over medium-high heat. Add the corn, butter, and thyme and bring to a boil, then reduce to a simmer. Continue cooking until the corn is tender, about 10 minutes. Remove from the heat and drain; set the corn aside until you’re ready to grill.
3 While the corn cooks, make the Spicy Mayo: Combine thenmayonnaise, Sriracha sauce, and salt in a blender and blend until smooth; set aside.
4 Grill the corn, turning occasionally, until nicely charred on all sides. To serve, spoon a dollop or more of the Spicy Mayo on each ear of corn and garnish with the coconut flakes.
(* Recipe from Flavor Exposed '100 Global Recipes from Sweet to Salty, Earthy to Spicy' (Kyle Books, April 2012) by Angelo Sosa with foreword by Alain Ducasse, Photos by William Brinson, reproduced with permission of the publisher, all rights reserved)