1 HOT SUMMER, 2 HOT CORNS

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GRAB THE END OF SUMMER BY ITS HORNS, MAKING THESE HOT SPICY GRILLED CORNS…

Crazy week.  Barely anytime to chat!  But let’s grab the end of summer by its horns, by making these 2 versions of hot spicy grilled corns.  Worthy of a – I don’t know about you but from where I stand – still brutally hot summer.  So good that I couldn’t decide which one was better so I figured, you wouldn’t mind making the choices yourself.

The first one is a spicy and tangy mixture of soy sauce, brown sugar, balsamic vinegar and shit loads of cayenne pepper.  Super caramelized and sticky, leaving a tingling, addictive pain on your lips with every bite.

Then the second version involves rubbing your corns with lots of miso-infused butter, grilled until nutty and charred, then showered with a soothing rain of Parmigiano cheese and seven-spiced togarashi powder.  You didn’t know corns can hurt so good.  Now let’s get to it.

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Makes 4 grilled corns

Sweet soy sauce, balsamic vinegar and cayenne:

  • 4 sweet summer corns
  • 1/4 cup (70 grams) of soy ssauce
  • 3 tbsp (45 grams) of granulated sugar
  • 1 tbsp (15 grams) of dark brown sugar
  • 2 tbsp (30 grams) of balsamic vinegar
  • 1 1/2 tbsp of all-purpose flour
  • 3 cloves of smashed garlics
  • 2 tsp of cayenne pepper, plus  more to dust

Whisk together soy sauce, granulated sugar, dark brown sugar, balsamic vinegar, all-purpose flour, smashed garlic and cayenne pepper in a small pot.  Bring to a simmer over low heat while continuously whisking, until the sugar has fully melted and mixture has thickened.  Set aside until needed.

Preheat the top-broiler on high.  If you are using corns still in husks, peel the husks away then braid them into a natural handle for turning the cobs.  Place the corns on a baking-rack over a baking-sheet lined with parchment.  Bake 3″ (7.5 cm) under the broiler for a couple minutes, turning them half way, until partially cooked through (the corn will look “yellower”). Then brush the corns evenly with the sauce (the sauce is quite thick so you’ll need to try a bit harder to get it into the folds of the corn kernels), and return under the broiler, turning them once, until the sauce starts to bubble and caramelize on both sides.  Re-apply the sauce again and repeat.

To serve, give the corns a final brush of sauce and dust with more ground cayenne pepper.

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Makes 4 grilled corns

Miso butter, Parmigiano and togarashi:

  • 4 sweet summer corns
  • 2 tbsp (28 grams) of unsalted butter
  • 2 tbsp (34 grams) of dark miso paste
  • 2 tsp of granulated sugar
  • 1/3 cup (50 grams) of grated Parmigiano cheese
  • 2 ~ 3 tbsp of togarashi powder

Mix unsalted butter, dark miso paste and sugar together until smooth.  Evenly mix together Parmigiano cheese and 2 ~ 3 tbsp of togarashi powder (depending on how spicy you like it), then set aside.

Preheat the top-broiler on high.  If you are using corns still in husks, peel the husks away then braid them into a natural handle for turning the cobs.  Place the corns on a baking-rack over a baking-sheet lined with parchment.  Bake 3″ (7.5 cm) under the broiler for a couple minutes, turning them half way, until partially cooked through (the corn will look “yellower”).  Then coat the corns evenly with the miso-butter and return them under the broiler, turning once or twice, until the miso-butter has slightly caramelized.

Roll the grilled corns in Parmigiano-togarashi powder before serving.

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13 Comments

  • Love this Mandy! The plaits on the corn look great too! Would have never thought to have done that!

  • minik says:

    Aw wow these are so cute! I bet they taste wonderful. Unfortunately I can’t find miso in Turkey, where I live so I always envy recipes with miso. Maybe one day :)

  • NO need to length! This post is calling my name to eat corn as a whole meal, Love the miso butter. Also clever on the title;).

  • Love the braided corn husks! What a great idea.

  • Sara-Jane says:

    What a fun and delicious recipe! With it being the first day of September and fall is right around the corner, this is the perfect time to make this tasty treat before the summer corn is finished for the season. Love your photos and detail shots to accompany your writing. Thanks for your posts!

  • I am totally loving both versions of the corn rubs.. can’t decide which one I like better! I have to try out the recipe.. looks and sounds seriously delicious.

  • Caitlin says:

    Looks great! I love how your pictures give clear cooking instructions. Now I will try this recipe myself. Cheers!

  • Braided corn husks, love it! I’ll be going for the sweet soy sauce version. Soy sauce and corn, who would have thunk?!

  • LOVE the way you tied those husks – never thought to do that before! Perfect! And with the miso butter? HELLO – I’m in. I haven’t gotten my share of grilling in yet this summer!

  • 2 corns plus no corn equals at least two good recipes. Better than no corn plus no corn. The good news is that I have 4 corns in the fridge which equals 4 great ears of corn. Thank goodness for math or corn. Thanks!

  • Stefanie says:

    The miso butter corn was hands down the best corn I’ve ever had! Sad to see corn season go right when I discovered this :( Thanks for the fantastic recipe!

  • Stefanie says:

    The miso butter corn was hands down the best corn I’ve ever had! Sad to see corn season end right when I discovered this :( Thanks for the fantastic recipe!

  • samantha says:

    I went overboard smothering the Miso butter so mine turned out too salty, but the miso+parm mix totally worked! Didn’t have togarashi powder so just used paprika and tiny bit of cayenne. Will definitely make again but just less of the miso. Braided husks is just genius!

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