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
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Ingredients
- Scallion Oil (The Sauce)
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1 cup
chopped scallions
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1/4 cup
cooking oil, something neutral or mild
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2 pinches
salt
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1 pinch
sugar
Directions
- Scallion Oil (The Sauce)
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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.
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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.
- Grilled Corn
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Shuck the corn, removing most of the silk.
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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.
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Remove the corn to a large platter and slather the scallion oil on generously.
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Serve hot or warm with some cold drinks and lots of napkins.
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