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After a few months of watching the corn sprout and grow from the initial seeds, we finally harvested several baskets of an absolutely beautiful array of corn colors.
We boiled the first batch. The kitchen was filled with a lovely natural sweetness wafting through and through. I had an epiphany of what a perfect ear of corn would be: one that's grilling over an open flame with a distinctive subtle, smoky, charred flavor that is then smothered in a savory sauteed shallot and fish sauce. The taste is really out of this world!
RECIPE: Savory Grilled Corn on the Cob
6-8 sweet corns
3 shallots, thinly sliced
1/2 cup chopped green onion
2 teaspoons garlic powder
1/2 teaspoon black pepper
1/4 cup sugar
1/4 cup fish sauce
1 tablespoon olive oil
1-2 tablespoons butter
Shuck corn, discard silk and husk. Place the corn over the hot grill, turning occasionally, until blistered, charred and cooked through. Cut each corn into 4-5 pieces.
In a small bowl, combine sugar, fish sauce, garlic powder, and black pepper. Mix well.
In a skillet, bring olive oil and butter over medium heat, add shallot and cook until soft and full of fragrance.
Pour in the fish sauce mixture, stirring until dissolved. Turn off the heat. Add corns, and green onions, tossing well to coat with sauce.