From: O, The Oprah Magazine
If you’ve ever had corn chips with a “hint of lime,” you know how well the two go together; add the fiery flavor from the grill, and the result is heaven. The chefs at Num Pang, a Cambodian sandwich shop with two New York City locations, combine the three in a wildly popular, grilled, tangy corn on the cob, made with spicy chili mayo, a sprinkling of coconut flakes, and fresh lime wedges.
By Ratha Chaupoly and Ben Daitz
- 1 cup(s) mayonnaise (preferably Hellman’s)
- 4 corn on the cob, cleaned with no husk
- 1 1/2 tablespoon(s) sambal chili sauce
- 1/2 teaspoon(s) sugar
- 1 pinch(s) sea salt
- 1 pinch(s) ground pepper
- 2 limes, cut into quarters
- 1/2 cup(s) unsweetened coconut flakes
- Chili powder, to taste
- A few tablespoons melted butter
1. In a medium bowl, mix mayonnaise, chili sambal, sugar, salt, and pepper. Set aside in the refrigerator.
2. Preheat a grill to 350 degrees F. While grill is heating, soak the corn in cold water, making sure they are fully submerged, for about 10 minutes (this will ensure the corn doesn’t dry out when you grill it).
3. When grill is ready, shake the excess water off the corn and place the cobs on the grill for 10 to 12 minutes, turning to cook on all sides. Lightly brush corn on all sides with butter.
4. To serve, lay corn on one side. Spread chili mayo from end to end. Sprinkle coconut flakes generously on top and a few dashes of chili powder. Squeeze lime juice over the corn and serve.