With a spicy, salty, citrusy, smoky and numbing flavor, the mix of these two spices will liven up any veggie dish from steamed broccoli, to stir-fried Brussels sprouts, to baked potatoes. And planning ahead, you can even surprise everyone at the Thanksgiving table this year by adding a few dashes of each spice into the pot of corn.
Ingredients:
Sweet corn
Olive oil
Butter
Sichuan Pepper Sea Salt
Smoked Serrano Chili Powder
Process:
1. Peel back the husks of the sweet corn, so they point in the opposite direction. Then remove the silky inner strands with a brush.
2. Preheat the grill on high. Lightly brush each cob with olive oil, and place on the grill with the cobs over the fire and the husks over the front edge to prevent burning. Turn fire down to medium.
3. Using the husks as handles, turn the corn every two minutes (and switch their places), in order to grill evenly. Once lightly charred – about 12-15 minutes – serve immediately with butter, Sichuan pepper sea salt, and smoked serrano chili powder.
Nov 5, 2013
Related Posts:
Singapore Black Pepper Crabs This is my version of the famous Singapore Black Pepper Crabs recipe. It's spicy, peppery, buttery and super delicious! Singapore Black Pepper Crabs Ingredients 2 Large Dungeness Crabs (4 1/2 lbs), cut into 8 pieces fo… Read More
Malaysian Style Chili Crab "What do you want to have for dinner?" Mark was looking down into the orange glow of the toaster. "Can I have my breakfast first?" That's always my first question of the day. I'm a spontaneous person...just not in m… Read More
Sambal Kangkong Lenggang lenggang kangkung Kangkung tepi telaga Lenggang lenggang kangkung Kangkung tepi telaga You are meandering with the river, strolling along its bank. A gentle breeze lifts your … Read More
Sambal Ikan Bilis You can find anchovies in many Malaysian dishes. Much smaller in size than your normal anchovy, and dried, “ikan bilis” is central to Malaysian cooking. They are sometimes eaten whole, as a snack, or more often used as a … Read More
Mango Kerabu Salad Pale green mango, pink petals of torch ginger, glossy red chilies, leafy green mint, purple skin of shallots. A tangled web of colors form Malaysian kerabu salad. Usually jazzed up with a spicy sambal, I kept the dressin… Read More
Subscribe to:
Post Comments (Atom)
0 comments:
Post a Comment