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Author Notes: From the childhood favorites file. When she wasn't boiling fresh corn on the cob, my mother would grill it and slather this sweet-salty-oniony sauce all over it. Messy, but a darn tasty treat. —HalfPint
Makes ~1 cup
Scallion Oil (The Sauce)
- 1 cup chopped scallions
- 1/4 cup cooking oil, something neutral or mild
- 2 pinches salt
- 1 pinch sugar
- In a small sauce pan, heat oil and scallions on medium heat until the scallions are softened but still green, ~3-5 minutes. You want to gently cook the scallions and infuse the oil.
- Turn off heat and stir in the salt and sugar. Transfer to a small heat safe bowl and set aside. This should be enough oil for about 6-8 ears of corn, maybe more.
- fresh corn
- Shuck the corn, removing most of the silk.
- Grill corn over medium direct heat. Turn regularly to insure even cooking and keep the corn from burning too black. Spots of char and browning is fine. You just don't want the entire ear to be black.
- Remove the corn to a large platter and slather the scallion oil on generously.
- Serve hot or warm with some cold drinks and lots of napkins.
- This recipe was entered in the contest for Your Best Grilled Vegetable Dish
- This recipe was entered in the contest for Your Best Recipe with Corn
- This recipe was entered in the contest for Your Best Recipe with Scallions