Steve Raichlen: Cambodian Grilled Corn

Steve Raichlen cooks Cambodian Grilled Corn at the 2008 Food & Wine Classic in Aspen.

Steve Raichlen cooks Cambodian Grilled Corn at the 2008 Food & Wine Classic in Aspen.

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[MUSIC] Let's start with the grilled corn. I much prefer grilling corn with the husk off. What I'm gonna do is just kind of cut off about the top. Maybe inch and a half of the corn. And then I'm gonna peel the husk back. It's almost like peeling a banana. And to me when you grill corn with the husk on, it's a little bit like having an intimate act with a protective membrane. [LAUGH] Better if you can avoid it. The reason is simple. What grilling is all about for vegetables is caramelizing the plant sugars. And if you grill corn with the husk on, what you really do is steaming the corn rather than grilling it. Anyway, what we wanna do is peel the corn. Leave the husk intact. And then with a piece of either string or [UNKNOWN] leaf. What we're gonna do is tie this off. Barbecuing and grilling are the world's most ancient and most universal cooking techniques. But everywhere you go people do them differently. This coconut milk and will add coconut milk. Bring it to a simmer with some palm sugar, and you can certainly use light brown sugar. And then this is called pandana's leaf, it's the leaf of the **** pine and before you despair that you'll never be able to find one and make the recipe yourself this works great with a bay leaf as well. Okay, so we'll crumble and twist and that will add some flavoring and last of all let's see if we have a little bit more coconut milk here. So were going to gently simmer this mixture and this will become the basting liquid for our corn now the idea here is we grill the corn with the husk attached. A it gets you kind of a neat handle to holding when you're eating the corn B it looks neat and in order to keep husk from burning What we'll do is fold over the aluminum foil. If I'm the fire, imagine this, we grill this way, so the corn kernels are exposed to the fire, we protect the husk. Okay, so that's how you make a grill shield. Last thing I want to do in our basting mixture, a little coarse sea salt, a little freshly ground black pepper. Okay, we'll whisk those together. I'm actually going to send this to be grilled on the grill that's outside of our tent. I'm tempted to light that one, but I think the fire department here might have some issues with that. So I think Beth is manning the grill. Beth, beautiful golden brown on all sides basing with this mixture as we go along. So here is our Cambodian style grilled corn. [APPLAUSE]
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Steve Raichlen: Cambodian Grilled Corn


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