Corn On The Cob With Lime Fish Sauce And Peanuts Recipes

Steps:

• In a small bowl, combine butter, lime zest and juice, chili powder, garlic and salt and pepper and set aside.
• Carefully peel back husk from the ear, without detaching from the bottom, remove silk from corn, fold the husk back around the ears and soak in water for 30 to 45 minutes. Make sure to weigh down the ears so that they are fully submerged.
• Preheat a grill to medium, indirect heat. Remove ears from water, drain, open husk, dry ears with paper towel and spread butter mixture evenly on corn. Fold husk back over corn and grill, turning often, for 35 minutes (change heat to medium-high for the last ten minutes of grilling). Serve immediately.

Steps:

• Boil water. Do not shuck corn. Add corn to the water and cook for 10 minutes. Strain water. Shuck corn. Serve with butter and salt, to taste.

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, in a small bowl, mix together butter and miso paste.
• Slather hot corn with miso butter. Sprinkle with chives and shichimi togarashi, and serve with lime wedges alongside for squeezing.

Steps:

• Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
• Bring a large pot of salted water to boil. Add the corn and boil for 5-7 minutes, until the kernels are tender and bright yellow. Use tongs to remove the corn and set aside.
• In a small saucepan, combine the butter and brown sugar. Cook over medium-low heat, whisking together as the butter melts. Whisk in heavy cream and fish sauce. Let bubble for 1-2 minutes. Remove the pot from the heat and stir in the lime zest and juice.
• Place the corn on the prepared baking sheet. Brush the corn on all sides with the caramel.
• Bake the corn for 10 minutes, using tongs to rotate the cobs every few minutes and basting with more caramel, until caramelized and browned.
• Serve corn with lots of chopped Thai basil and halved limes.
• Enjoy!

Steps:

• Heat grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, drop corn in a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the mayonnaise, fish sauce and sugar into the lime juice.
• Slather hot corn with mayonnaise mixture. Sprinkle with chopped peanuts, or, for maximum coverage, roll corn in peanuts spread on a plate. Sprinkle with lime zest and cilantro, if using. Serve with lime wedges alongside for squeezing.