I’m not much of a cook.
Like most people in the city, I enjoy good food and eat out at restaurants more often than I should. But let’s face it: we have some of the best chefs in the world in our backyard, home-cooked food just doesn’t cut it.
With all this restaurant-going, the bills add up. It’s about time I learned how to cook properly, and I’m bringing you all on this ride along with me.
Each week, I’ll be borrowing a restaurant-style recipe from an acclaimed chef in New York City and conjuring up my own version of his or her creation. It won’t be perfect — and I’ll venture to guess sometimes the results will be disastrous — but I’ll be chronicling it here for you all the same.
Here’s how it went this week…
Grilled Corn on the Cob
- 4 corn on the cob, cleaned with no husk
- 1 cup of mayo (Hellman’s)
- 1 1/2 tablespoon sambal chili sauce
- 1/2 teaspoon sugar
- Pinch of sea salt and ground pepper
- 2 whole limes cut in fours
- 1/2 cup unsweetened coconut flakes
- Chili powder to taste
- Melted Butter
- In a medium bowl, mix mayo, sambal chili, sugar, salt and pepper until combined. Set aside in fridge until use.
- Preheat grill to 350 degrees. While grill is heating, soak the corn in cold water for at least 10 minutes.
- Shake off all water and place corn on the grill for about 10-12 minutes. Make sure to turn corn to cook on all sides.
- Lightly brush corn on all sides with butter.
- To serve, lay corn on one side, spread chili mayo over the top, sprinkle with coconut flakes and a few dashes of chili powder. Serve with a wedge of lime and enjoy!
*** You can boil or roast your corn if you do not have a grill. It’s just as good.
Corn on the cob is easy enough to make and I’m happy to say that I didn’t mess it up this time around. I absolutely love this recipe. It’s simple, easy to prep, and I made it in less than 30 minutes. I wasn’t able to find unsweetened coconut flakes, so I ended up mixing sweetened coconut flakes into the sambal mayo sauce.
To be honest, the sauce alone is addicting, so instead of just grilling more corn, I steamed some asparagus and used the mayo as dipping sauce. I prefer eating corn off of the cob, so I removed it and created a beautiful medley of lime, vegetables and spicy mayo for lunch.
So glad I still have a can of sambal sauce and mayo left. I’m doing this more often.