In a culinary world burgeoning with fusion comes a recipe that artfully melds the vibrant essence of Caribbean shores with the intricate depths of Asian cuisine. At the heart of this culinary love affair is “Wild Violet” corn—a dazzling variety showcasing mesmerizing purple and white kernels that burst with creamy sweetness. If the thought of sourcing or cooking with Wild Violet corn seems daunting, fret not. Recently, this non-GMO marvel, bred through traditional practices, has made a noteworthy appearance in fresh markets and reputable chains like Whole Foods. While its peak season extends to October, its versatility is undeniable—from raw slivers enhancing stir-fries and tacos to parboiled wholes shining in salads and sides. This recipe, however, shines light on the corn’s adaptability, enhanced by the coffee’s earthy notes, which, when paired with a savory sauce, results in unparalleled complexity. Dive in, and let every bite transport you to a cross-continental culinary journey.
Grilled Corn with Coffee and Miso Sauce
Orge Castellano
Ingredients
- 1cup extra virgin olive oil
- 5tbsp red miso paste
- 3cloves of garlic, finely minced
- 1tbsp artisanal Dijon mustard
- 2tbsp cold brew espresso
- ½tbsp lemon juice
- 2large eggs
- 6wild violet corn cobs or just regular corn cobs, husked and sectioned into 2-3 inch pieces
- 4tbsp fresh cilantro or parsley, finely chopped
- A pinch of sea salt
Yield: Serves 4
Preparation
- Step 1
Pour water into a large pan and bring to a rolling boil. Immerse the corn for a quick 3-minute blanch. Once done, drain the moisture and gently toss the corn in olive oil with a sprinkle of salt. Heat grill to medium-high. Lay out the corn and grill, turning occasionally, until cooked through, ensuring all sides bask in that chargrilled glow for about eight to 10 minutes.
- Step 2
Start making the sauce by placing the garlic, lemon juice, mustard, cold brew espresso, and the eggs in a food processor. Power it up and steadily drizzle in half the olive oil. As the mix whirls into a smooth blend, add the miso paste and follow up with the remaining oil until you obtain a velvety sauce reminiscent of classic mayonnaise.
- Step 3
Once your corn boasts those chargrilled marks, plate up the pieces. Drizzle each with that luscious coffee-miso concoction, and finish with a sprinkle of either cilantro or parsley. Dive in while it’s hot! Leftover sauce? Bottle it up and refrigerate. It pairs wonderfully with veggie chips or as a dipping companion for crispy chicken or fish.