Grilled corn smothered with peanut sauce is a brilliant, tasty mess
July 31, 2022
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This is one of those recipes that grab me by the name alone, and I hope it does the same for you: Grilled Corn With Peanut Sauce. I adore the former, and I adore the latter, so put the two together, and I’m in heaven.
Cookbook author Rukmini Iyer writes that she got the idea from Indonesian gado-gado — particularly its sauce based on peanut butter, coconut milk and chiles. “It occurred to me that the dressing, slightly adapted, would work beautifully with grilled corn on the cob — and, joy, it did!” she writes in her latest book, “The Green Barbecue.”
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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