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VEGETABLE
RECIPE:
Spicy Grilled Corn on the Cob
Husked, steamed or boiled corn cobs
Peanut or vegetable oil
Ancho Chili Sauce
2-tbsp ancho chili powder (or other hot pepper powder)
1 1/2-tbsp peanut or vegetable oil
3-cloves garlic, minced
1/2-tsp ground cumin
2-tbsp packed dark brown sugar
2-tbsp soy sauce
2-tbsp ketchup
1 1/2-tbsp cider vinegar
Mix together chili powder and 3-tbsp water into paste
Let stand 10 minutes
In a small saucepan, heat chili paste, oil, garlic and cumin, about 2-3 minutes
Stir in sugar, soy sauce, ketchup, vinegar and 1/3-cup water
Bring to a boil
Reduce heat and simmer on low until very thick, about 10 minutes
Let cool. Makes about 1/2-cup
Lightly brush corn with oil
Grill over medium-high heat until lightly charred and heated through
Brush all over with sauce
Grill, turning, for 1 minute
Makes enough for 12 cobs
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