This grilled corn and peanut sauce recipe is a tasty mess

A heavily dressed corn on the cob always reminds me of the Mexican esquites, also known as elote, but in this case the flavors are distinctly Southeast Asian. It couldn’t be easier: after chopping ginger and chili, whisk the sauce together, grill the corn and spoon the sauce over the cobs before serving (or let the guests do it themselves).

In any case, if you want to cook the corn indoors, do so—in a griddle pan or under the broiler. And if you find shaving too tedious, you should try my favorite microwave method, which I seem to refine almost every year. This month I read a take on it from America’s Test Kitchen: You cut the cobs at one end, dip them in water, microwave them for a few minutes, and then easily shake them out of the husks. If you hold them by the silk end before that, the silk will come off so easily and cleanly that you may never prepare corn any other way.

Summer is for grilling corn. Here are four ways to do it.

Sure, making this recipe will make those clean cobs a lot of messy sauce again — but who cares? When it tastes this good, and you have napkins at the ready, messy just means fun.

Grilled Corn With Peanut Sauce

ahead: The prepared sauce can be kept refrigerated for up to 5 days before grilling the corn.

Storage Notes: Set the corn and sauce separately in the refrigerator for up to 5 days. Heat the corn in the microwave before serving.

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• 6 ears of fresh corn in their chaff
• 2 tablespoons extra virgin olive oil or vegetable oil
• 1/2 teaspoon fine salt
• 1/4 cup crunchy peanut butter
• 1/3 cup canned full-fat coconut milk
• 1 fresh red chili pepper (such as Thai bird’s eye or Fresno), stemless, seeded and finely chopped
• 2 tablespoons fresh lime juice
• 1 1/2 tablespoons low-sodium soy sauce
• 1 tablespoon finely chopped fresh chives
• 1 teaspoon grated fresh ginger

Prepare a charcoal or gas grill for direct heat, medium-high (400 to 450 degrees; see NOTE).

Cut off the stem end of each cob (the end opposite the side) right through the first row of kernels. Run water over the ears to soak them thoroughly, place three on a microwave-safe plate and microwave on HIGH for 5 minutes. Hold each ear by the silk end and shake up and down, let the ear fall out, twist and push from the silk end if it needs a little help. Repeat with the remaining ears of corn.

In a large bowl, brush the corn with oil and season with salt.

In a small bowl, whisk together the peanut butter, coconut milk, chili, lime, soy sauce, chives, and ginger.

When the grill is hot, grill the corn, turning often, until browned or charred as desired, 3 to 4 minutes per side. (If using a griddle pan, heat it over medium heat until it smokes before cooking the corn, turning often and working in batches as needed, 3 to 4 minutes per side. If using the grill, place a wire rack in nearest position, transfer the corn to a sheet pan and roast, turning often, 5 to 6 minutes per side.)

Arrange the grilled corn on a serving platter and spoon the sauce on top, or divide among plates and serve on the side for guests to spoon over.

NOTE: To prepare the grill: If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light it, and when the coals are gray and charred, pour them into the grill. Add more charcoal if necessary and cover. When all the coals are hot, about 10 minutes, your grill should be medium hot. (Use a grill thermometer or test the heat by holding your hand, palm down, about 5 inches from the grate. If you can hold it there for 4 to 5 seconds, the heat should be over medium heat, or between 400 and 450 degrees.)

Per serving (1 ear of corn plus 2 tablespoons sauce)

Calories: 228; Total fat: 14 g; Saturated fat: 4 g; Cholesterol: 0mg; Sodium: 367mg; Carbohydrates: 24 g; Dietary fiber: 2 g; sugar: 7 g; Protein: 6 grams

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a dietician or nutritionist.

Adapted from “The Green Barbecue” by Rukmini Iyer (Countryman Press, 2022).

Tested by Joe Yonan; e-mail questions to [email protected]†

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