Usually around these parts, my weekly recipe post tends toward the super random — it’s often just whatever I was craving or whatever I thought would be the most enticing for you guys, but I’ve never really given it much structure. This month, I’m going to mix things up with some actual structure (crazy I know!).
Since June officially kicks off perfect grilling weather, I thought I’d share a series of summer grilling recipes over the next few weeks. And not only will you be getting this delish grilled corn recipe today; over on The DC Ladies, I whipped up Grilled Salmon with Soy-Brown Sugar Marinade and Spicy Garlic Grilled Bok Choy — put these three together and you’ve got yourself an elegant and delicious outdoor feast for summer entertaining!
Asian-Style Grilled Corn with Hoisin-Orange Glaze
(adapted from Food Gal)
(Makes 6 servings)
1/2 stick unsalted butter, room temperature
1 tablespoon hoisin sauce
2 1/2 teaspoons finely grated orange zest
2 cloves of garlic, minced
3/4 teaspoon chili-garlic sauce
1/2 teaspoon sriracha chili sauce
salt and pepper to taste
vegetable oil, for brushing
6 ears of corn, husked
chopped fresh cilantro
Heat your grill to medium-high heat. Mix first four ingredients in a small bowl to blend. Season to taste with salt and pepper.
Brush grill grate with oil. Brush corn with some of the hoisin butter and grill, turning occasionally, until beginning to soften, 8 to 10 minutes. Continue to grill, brushing occasionally with more hoisin butter, until corn is tender and charred in spots, about 5 minutes longer. Transfer to a platter; brush with more hoisin butter. Sprinkle with cilantro (skip the cilantro or replace with flat-leaf parsley if you’re averse to cilantro).
Enjoy! And stay tuned next week for more easy grilling recipes!