Mexican Street Food meets Southeast Asian Spices, Grilled Corn with Coconut Flakes and Spicy Mayo

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)

unsalted butter

2 fresh thyme sprigs

1/4 cup sweetened coconut flakes, lightly toasted

Spicy Mayo

2 cups mayonnaise

1/4 cup Sriracha sauce

1 tablespoon kosher salt

1_grilled_corn (686x900)

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)

Previous Post

Earth, Wind and Fire, Water Too at Isonzo Delta Natural Reserve in Friuli

Jun 26
Wine is obviously influenced by the elements. Keeping that in mind the Friuli Venezia Giulia chapter of Movimento Turismo Del Vino offers to take willing participants on Friuli Respecting Nature Tour, a 4 day outing built around earth, wind, fire and water. Program in a few words: "Explore the essence of Friuli through a four-day full immersion in nature in close contact with its four elements. Air: the fragrance of the sea breeze cooling the...
Next Post

Thirst Quencher for 90 Degrees Day, Tarragon Lime Green Tea

Jun 28
Looking for a thirst quencher on 90 degrees day, look no further than this recipe from RIPE by Cheryl Sternman Rule published by Running Press (2012). Tarragon Lime Green Tea My sister Julie helped me conceive of this refreshing iced tea, a new favorite with citrusy, herbal notes that makes us both feel fancy. Boiling the water in a kettle speeds things up. Serves 8 4 bags green tea 8 cups (2 liters) hot, just-boiled...