Sweet Chili Grilled Corn On The Cob
- FOR THE CORN AND BRINE:
- 1 gallon Water
- 1/2 cups Salt
- 1/2 cups Sugar
- 8 ears Corn
- _____
- FOR THE CHILI SAUCE:
- 2 cloves Garlic, Peeled
- 2 whole Red Jalapeno Peppers (stems And Seeds Removed)
- 3 Tablespoons Peanut Oil
- 2 teaspoons Chili Powder
- 3/4 cups White Sugar
- 1/2 cups Water
- 1/2 cups Rice Wine Vinegar
- 1/4 teaspoons Salt
- 1 Tablespoon Cornstarch, Dissolved In 2 Tablespoons Water
- Shuck corn. In a large pot or container, prepare the brine by pouring 1 gallon water and add salt and sugar. Stir until dissolved. Add corn and put a weight on top to keep it submerged. Let soak (at least 1/2 hour, no more than 6 hours).
- For the chili sauce, combine the garlic, jalapeno peppers, peanut oil, chili powder, sugar, water, vinegar, and salt in a food processor and pulse until pureed. Pour puree into a sauce pan and simmer over medium-high heat until it begins to thicken. In a bowl, combine corn starch and 2 tablespoons water to make a paste. Whisk paste into the puree and cook for another 2 minutes to thicken. Remove from heat and cool.
- Remove corn from the brine and cook on a preheated grill over medium heat, turning every couple of minutes until the ears are hot and have a nice, light even char. Remove from heat and brush with chili sauce.
corn, gallon water, salt, sugar, garlic, red, peanut oil, chili powder, white sugar, water, rice wine vinegar, ubc, cornstarch
Taken from tastykitchen.com/recipes/sidedishes/sweet-chili-grilled-corn-on-the-cob/ (may not work)