I’m not ashamed to admit that I’m a big foodie. Every special moment in my life is best described with food. I enjoy every season of a year with best possible food. Also I celebrate each festival with appropriate food. It won’t be a lie if I say, I even eat in my dreams! I think that is the true story of any food blogger.
No, today I won’t bore you with food blogging or even food photography. I will definitely share a recipe. It is the simplest recipe I could ever imagine: Grilled Corn! But it is not your daily life’s grilled corn from the street vendor. It is Grilled Chili Sambal Corn or you can say Grilled Corn with Spicy Chili Oil.
Grilled corn is one of my childhood favorites. It always saved me from hating ‘monsoon’ badly. When all the kids used to play on water logged area during monsoon I used to hate going out in the rain. On my way back to school it used to be like a regular practice to get drenched and collect a grilled corn from a road side vendor. This was the only thing which made me so busy on the entire route that I never cared about the dirty streets or rain.
Grilled corn is simply delicious and healthy choice undoubtedly. But when you are having it on a regular basis it becomes bit boring and the pale taste doesn’t excite you much at that point. So I try to add few things on the grill to add some flavor and also to enhance the taste of the grilled corn. Recently I tried this Grilled Chili Sambal Corn. I already had sambal paste in my refrigerator which I made few days back as a condiment. So I brushed this spicy chili oil on the corn and grilled them. And it came out so good that I’m planning to make sambal paste again to grill more corn with it.
Grilled Chili Sambal Corn Recipe:
Preparation Time: 10 mins
Cooking Time: 05 mins
Resting Time: 0 mins
Total Time: 15 mins
Yield: 2 servings
For Sambal Paste (1 cup):
¼ Dried red chili: 8-10
Fried red chili pepper: 5-6
Lemongrass: 3 tbsp (if fresh) or 2 tbsp (if paste)
Lime juice: 1 tbsp
Garlic: 2 cloves
Oil: ¼ cup
Sugar: 1 tsp
Salt: 1 tsp
For the Grill:
Corn cob: 4
Sambal Paste: 1 cup
Lime: 2, cut into halves
Salt to taste
Fresh coriander leaves: 2 tsp
First prepare the sambal paste. Throw everything in the food processor except oil and process for few mins. When you will get a coarse paste you need to add oil in it. Keep the processor on and add oil in a steady stream. Adjust seasoning and keep it in any air tight jar. This paste can be refrigerated for a month.
Clean the corn and remove the silk neatly. Now brush the sambal paste including oil on the corn and cover with a foil loosely. Grill them until done from all the sides. You need to rotate the corns once or twice to get the corns charred from all the sides.
It is very important to cover the corn with a foil otherwise when oil will come in direct contact with fire, corns will be burnt. You can also grill the corn first like regular one and then brush the chili oil on it. You can also use gas top instead of grill.
Sprinkle some lime juice and salt on the grilled corns and serve hot. This Grilled Chili Sambal Corn is for immediately consumption only. Once cooled or at room temperature corn will be chewy and hard.
Share the Corn Love!Sending this recipe to http://www.hunwhatsfordinner.com/2014/03/simple-supper-tuesday-55.html