Today: Ben Daitz & Ratha Chaupoly Grilled Corn Recipe
Ben Daitz and Ratha Chaupoly came by Today May 16 2013 to make some grilled corn on the cob with chili mayo, cocoanut flakes and chili powder. This was a bonus take to the Take 3, so Alex Wagner from Now With Alex Wagner was with Al Roker, Natalie Morales and Willie Geist to try it. Earlier, the four of them had eaten grasshopper tacos, so Ben Daitz said, “First of all, we purposefully removed all of the bugs.”
Natalie Morales, who was really sketchy about eating the bugs, jumped right in to eat the corn. She took a big bite and Al Roker said, “Could you do that again, but slower?” Geez, Al Roker! This is a family program!
Grilled Corn On the Cob With Chili Mayo Recipe
Making the perfect corn on the cob is essential to any backyard barbecue. You may already have a recipe of your own that’s been perfected over the years. Personally, I’m a bit of a purist when it comes to corn on the cob. I don’t think it needs anything added to it but butter, salt and pepper. Still, I think this recipe is worth trying, especially since everyone seemed to enjoy it.
Grilled Corn On the Cob With Chili Mayo Ingredients:
- 4 corn on the cob, cleaned with no husk
- 1 cup of mayo (Hellman’s)
- 1 1/2 tablespoon sambal chili sauce
- 1/2 teaspoon sugar
- Pinch of sea salt and ground pepper
- 2 whole limes cut in fours
- 1/2 cup unsweetened coconut flakes
- Chili powder to taste
- Melted Butter
Grilled Corn On the Cob With Chili Mayo Directions:
- In a bowl, combine sambal chili, sugar, pepper, salt and mayo. Chill in the fridge until it’s time to use it. This is what Ben Daitz called the secret ingredient. This sauce is a facsimile. The one that Ben Daitz and Ratha Chaupoly actually use in their restaurant is different and a closely-guarded secret. Experiment with this sauce to make your own secret sauce for corn!
- Preheat grill to 350 degrees.
- Soak corn in cold water for 10 minutes.
- Cook corn on the grill for 10 to 12 minutes, turning to make sure all sides are cooked.
- Butter corn and spread the chili mayo mixture on top. Sprinkle coconut flakes and chili powder on top and garnish with a wedge of lime.
“And of course, just like with the bugs, this could always use a little lime.”