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A heavily dressed corn on the cob always reminds me of the Mexican staple esquites, a.k.a. elote, but in this case, the flavors are distinctly Southeast Asian. It could hardly be easier: After chopping ginger and chile, you whisk together the sauce, grill the corn, and spoon the sauce over the cobs before serving (or let guests do it themselves).
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(Tom McCorkle for The Washington Post/Food styling by Gina Nistico for The Washington Post)
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James' World 2 
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