This Grilled Corn Peanut Sauce recipe is a delicious mess – Low Calorie Diets Tips

Grilled corn with peanut sauce

Active time:15 minutes

Total time:45 minutes plus grill setup time

Servings:6

Active time:15 minutes

Total time:45 minutes plus grill setup time

Servings:6

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This is one of those recipes that grabs me by 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 came up with the idea of ​​Indonesian gado-gado — specifically its peanut butter, coconut milk, and chilies-based sauce. “It occurred to me that the dressing, slightly adjusted, would pair beautifully with grilled corn on the cob—and, ye, 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, aka elote, but in this case the flavors are distinctly Southeast Asian. It couldn’t be simpler: After chopping the ginger and chili, whip the sauce together, grill the corn, and spoon the sauce over the corn on the cob before serving (or let guests make their own).

If you plan to cook the corn indoors, by all means, do so—either in a griddle pan or under the grill. And if peeling is too much of a hassle for you, try my favorite microwave method, which I seem to hone almost every year. Just this month, I read an interpretation from America’s Test Kitchen: Cut the corn on the cob in half, pour water over them, microwave for a few minutes, and then shake them gently out of the shell. If you do this by holding it by the silk end, the silk will come off so easily and cleanly that you may never cook the corn any other way.

Summer is here for grilling corn. Here are four ways to do it.

Of course, when you make this recipe, those clean cobs get pretty messy again from the sauce—but who cares? When it tastes this good and you have napkins ready, messy just means fun.

Grilled corn with peanut sauce

Get ahead: The finished sauce can be stored in the refrigerator for up to 5 days before grilling the corn.

Storage Notes: Refrigerate the corn and sauce separately for up to 5 days. Reheat the corn in the microwave before serving.

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  • 6 ears of fresh corn in their husks
  • 2 tablespoons extra virgin olive oil or vegetable oil
  • 1/2 teaspoon fine salt
  • 1/4 cup crunchy peanut butter
  • 1/3 cup canned full-fat coconut milk
  • 1 fresh red chilli (e.g. Thai Bird’s Eye or Fresno), stemmed, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon finely chopped fresh chives
  • 1 teaspoon grated fresh ginger

Prepare a charcoal or gas grill for direct, medium-high heat (400 to 450 degrees; see NOTE).

Cut the stem end of each cob (the end opposite the silk) right through the first row of cores. Run water over ears to soak thoroughly, place 3 on a microwave-safe plate and microwave on HIGH for 5 minutes. Hold each ear by the floss end and shake it up and down, letting the ear fall out and twist and squeeze from the floss end if it needs some help. Repeat with the remaining corn on the cob.

In a large bowl, brush the corn with oil and season with salt.

In a small bowl, whisk together the peanut butter, coconut milk, chili, lime, soy sauce, chives, and ginger.

When grill is hot, grill corn, turning frequently, until browned or charred to your taste, 3 to 4 minutes per side. (If using a griddle, heat over medium-high heat until smoking before cooking the corn, turning often and working in batches if necessary, 3 to 4 minutes per side. If using the Using grill, place a rack in the next position, place the corn in a sheet pan and grill, turning frequently, 5 to 6 minutes per side.)

Place the grilled corn on a platter and spoon the sauce on top, or place on plates and serve the sauce to the side for guests to spoon the sauce on.

NOTE: To prepare the grill: If using a gas grill, set it to 450 degrees. If using a charcoal grill, fill a chimney starter with charcoal, light, and when the coals are gray and charred, pour them into the grill. Add more charcoal if necessary and cover. When all of the coals are hot, for about 10 minutes, your grill should be medium hot. (Use a grill thermometer or test the heat by holding your hand, palm-down, about 5 inches from the grate. If you can hold it there for 4 to 5 seconds, the heat should be on medium-high or in between 400 and 400 are 450 degrees.)

Per serving (1 corn on the cob plus 2 tablespoons sauce)

Calories: 228; total fat: 14 g; Saturated fat: 4 g; cholesterol: 0 mg; Sodium: 367 mg; carbohydrates: 24 g; fiber: 2 g; Sugar: 7g; Protein: 6 g

This analysis is an estimate based on available ingredients and this preparation. It should not replace the advice of a nutritionist or nutritionist.

Adapted from “The Green Grill” by Rukmini Iyer (Countryman Press, 2022).

Tested by Joe Yonan; email questions insatiable@washpost.com.

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