I know I went back on my word of posting once a week, but I have a very good excuse. Our best friends got married in Mexico, so Nate and I were gone celebrating for 10 days! That didn’t leave a lot of time for cooking and blogging leading up to and after, but we’re back on track now! I was too busy balling my eyes out, and my husband was too busy sweating up a storm (ruining their pictures) to take any of our own pictures of the actual ceremony. But what we did do is spend one wonderful day with alone with the bride and groom, and it was absolutely fabulous! Here’s a quick pic of the four of us on a cliff off Isla Mujeres after sampling some of the local tequila, of course 😉
We have so many awesome memories from Mexico with the Fishers and Co., from their beautiful wedding, spending great times with their family and friends, sailing, swim up bar, water aerobics and trivia, Isla Mujeres and getting completely poured on, cards in the lobby bar, deep sea fishing, all the way to getting put on official probation by the hotel Assistant Manager. I am so thankful to be included in such a special event and will remember that vacation forever! I’ll share more pictures of our awesome trip once we have them uploaded.
Because there’s no real good transition from trip to Mexico to Thai glazed corn on the cob, I’ll just jump right in…
I feel like we didn’t eat our share of corn this year, but can you ever have enough? Probably not when it’s fresh from the farm! I grew up eating corn on the cob in probably one of the most traditional ways – boiled with butter and salt. As I got older, I enjoyed it grilled in the husk with salt and pepper. This glaze really takes corn to a whole new level.
The glaze is slightly sweet, but the fish sauce adds a salty element. Grilling for just a little longer after brushing on the glaze caramelizes the sugars and makes every single kernel pop! I think this glaze would be great on almost everything – chicken, pork, shrimp, fish! It’d even be a great wing glaze!
We’re pretty much at the end of the prime corn season, but if you’ve still got some fresh ears, I highly recommend trying out this recipe.
Source: Adapted from Food and Wine
1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tbsp. brown sugar
1 tbsp. Asian fish sauce
1 tbsp. fresh lime juice
4 ears of corn, shucked
chopped cilantro, for garnish
lime wedges, for serving
1. In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
2. Preheat grill to medium heat and grill corn until charred and tender, 10-15 minutes, turning occasionally. Brush cobs with glaze during the last 5 minutes. Cut each corn cob into thirds (or don’t, because you’ll likely want an entire ear to yourself), transfer to platter and garnish with cilantro and lime wedges.