Years ago I used to make a dish where corn on the cob was steamed with soy sauce, ginger and lots of cracked black pepper. I started to get a craving for it the other day, the sweetness of the corn with the heat of ginger and pepper really is gorgeous.
But I’m without a steamer at the moment so I thought why not braise the corn in a flavoursome broth, and then reduce the liquid into a glaze.
I added a few more ingredients to the original recipe, but it’s still a simple, delicious way of serving corn! The glaze seems too salty on its own, but eaten with the corn balances beautifully.
It’s messy to eat of course, as corn on the cob should be…
2 small corn cobs
for the glaze
2 tbsp fresh ginger, chopped (I prefer to chop rather than grate for this recipe, the little chunks of ginger are lovely)
1/4 tsp white peppercorns, cracked
1/4 tsp black peppercorns, cracked
1 small red chilli, chopped
1 tbsp tamari
1 tsp brown rice miso
1/4 tsp sugar
400 ml boiling water
2 tbsp chopped fresh coriander
a squeeze of lime juice
Put all of the ingredients for the glaze in a large saucepan or saute pan (with a lid). Mix together well. Pop the cobs in the pan and place on the hob on a medium heat. Partially cover, and bring to a simmer. Cook for around 6 minutes, turning the cobs every so often to ensure they cook evenly. Turn the heat up to high and bubble until the liquid is reduced by 2/3 (to around 125 ml) mine took around 5 minutes. As the liquid is reducing, roll the cobs around in it to baste them in the lovely flavours.
Remove the cobs and transfer to a wide shallow bowl. Stir the coriander through the glaze and spoon the ginger and chilli mixture over the cobs. Pour the glaze around, and finish with a squeeze of lime.
Eat with napkins handy!