If spicy is your thing, grab that jar of chili-garlic sauce from the fridge — you know, the stuff you use to give your favorite Asian recipes a kick. The best way to use it this summer is spread over corn on the cob for a fiery tang.
Why This One Topping Is Enough
A cousin of Sriracha, this flavorful condiment has a thicker consistency, filled with rough-chopped chilis and a big dose of garlic. It's a staple in my fridge for upping the flavor on soups, stir-fries, and marinades, but the one way I'm really loving it now is spread over corn on the cob. The combination of heat and vinegary tang make it a surprisingly delicious complement to sweet summer corn.
How to Cook Your Corn
Before you can utilize the herbed goat cheese, you of course have to have some perfectly cooked corn on hand. Here are three ways to make it happen.
1. Boil it.
The most classic way to cook corn — boil for three to five minutes in a big pot of salted water.
2. Microwave it.
This mostly hands-off method calls for leaving the corn in their husks and microwaving them on high power for four to six minutes.
3. Grill it.
If you already have the grill going, toss your corn cobs on for about 15 minutes, turning frequently for smoky, charred results.
This series shows you how to use a single store-bought ingredient — one you often wouldn't expect — to liven up your food. To celebrate the sweet summer corn that's taking over the market, we encourage you to go beyond butter and use one of these ingredients to give your corn on the cob a jolt of flavor.