We've recently invested in a cast iron pan for the first time; we're rather pleased with it so far. It's got a grill insert that had me thinking of marinated tofu with blackened stripes and charred corn on the cob. Bryant Terry's Vegan Soul Kitchen had a couple of promising options for trying the latter.
The recipe's main feature is a very tangy dressing with the heat of fresh jalapeno, which the grilled corn cobs are liberally doused in just before serving. But its real charm is sweet, juicy, well-grilled corn. Terry has us soak still-in-the-husk cobs in brine for a couple of hours, before grilling them husk-on for around 25 minutes. I played things a little differently, possibly to my detriment.
For whatever reason, I wasn't all that psyched about grilling my cobs in their husks. (Perhaps I thought the husks would be difficult to remove while hot, or that the kernels wouldn't char.) So I cut away the husks and silk threads after the brining and let my corn kernels hit the grill directly. Without the husk, the brine moisture couldn't steam my corn. It probably only took 10 minutes to get a handsome char going. The corn kernels remained pretty crunchy - I really liked 'em this way, but they might not have been what Terry originally intended.
The sprinkle of paprika atop the corn cobs ended up being the boldest colour on our dinner plates - we chose Quorn schnitzels, a wedge of lemon, and Bryant Terry's fabulous mashed potato as supports.
Grilled corn on the cob with spicy garlic-miso dressing
(slightly adapted from a recipe in Bryant Terry's Vegan Soul Kitchen)
2 tablespoons + a pinch of salt
2 whole corn cobs, still in their husk
juice of half a lemon
1 tablespoon apple cider vinegar
1 1/2 tablespoons white miso
1 tablespoon olive oil
dash of agave nectar
1/2 fresh jalapeno
2 teaspoons garlic powder
shake of cayenne
shake of white pepper
two shakes smoked paprika
Submerge the corn cobs in a large container full of water. Stir in the salt and allow the cobs to soak for at least two hours. Remove the husks and silk threads; cut the cobs down into manageable lengths.
Heat up a cast-iron grill pan. Place the corn cobs onto it and cook them for about 25 minutes, turning them occasionally and allowing a bit of a char to build up.
While the corn is cooking, blend together the lemon juice, vinegar, miso, olive oil, agave nectar, jalapeno, garlic, cayenne and a pinch of salt in a food processor until smooth. Pour the dressing into a bowl.
When the corn is ready, roll each piece through the dressing. Serve, sprinkled with salt, white pepper and paprika.