The original corn from years ago had twice as much protein as our modern corn and significantly less starch. Over the years, it has been transformed through several mutations, hundreds of generations of human selection and genetic manipulation resulting into a modern super sweet variety that can contain up to 40% sugar. It is also much lower in phytonutrients than earlier corn. Nowadays, stores advertise white corn as a delicacy due to its sweet taste, however, corn with more color has actually up to 58 times more betacarotene and the related compounds lutein and zeaxanthin. Lutein and zeaxanthin are compounds that reduce the risk of macular degeneration and cataracts, two common eye diseases.
In addition to the loss of nutrients, the most common way to cook corn on the cob is to remove the husks and silk and cook them in boiling water. Boiling corn dissolves most of their water-soluble nutrients into the cooking water. The less contact corn has with water, the more nutrients stay in the kernels. For this recipe I use a combination of microwaving the corn for 2 minutes per ear and then finishing it on the grill to gain a nice smokey, charred flavor. The best part of this process is that I can microwave it completely intact, cut the root end off and shake out the ear totally clean of husk and silk with no effort at all!
The aioli sauce that gets applied to the finished corn is a combination created by Yotam Ottolenghi. He has the skill to know how to blend uncommon ingredients that are woven together to construct something rare and marvelous! It doesn’t necessarily require a complicated process, it can be straightforward and still have delightful results.
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4 ears corn
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salt
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1 egg yolk
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1 tablespoon Dijon mustard
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2 cloves garlic, crushed
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1 1/2 teaspoon cider vinegar
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2 tablespoons tamarind paste
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1 cup oil (sunflower, avocado or other light oil)
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5 scant tablespoons white miso paste
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1 green chile, seeded and finely chopped
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Make the aioli. Place egg yolk, mustard, garlic, vinegar and tamarind in the bowl of a small food processor. Turn it on and slowly start adding half of the oil, continually pouring in a light stream until incorporated. With the machine still running, add the miso and continue with the last of the oil until the sauce is thick. Add the chile and mix until combined.
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Microwave two ears of corn for 4 minutes on high. Using gloves or pot holders remove the corn from the microwave and replace with the remaining two ears. Cook them for 4 minutes on high also. Cut the root end of each ear about 1-2 inches from the end at the widest point of the ear closest as possible to the end. Using the gloves, hold the ear of corn by the opposite end and shake it back and forth until the ear falls out. It will come out clean and free of silk and husk. Using a gas grill or grill pan, cook the ears over medium low heat until tender and colored on all sides, about 8 minutes. Cut the ears into 2″ segments.
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Brush a thin layer of the aioli all over the ears, so that they get a light glaze, using about two tablespoons total. Serve with remaining aioli and salt to use as desired.
(click here) for printable recipe