Grilled Corn

Ingredients

• 4 ears of corn
• Salt
• 1 red chili pepper
• 2 stalks Cilantro
• 1 tsp Tabasco
• 2 tbsp sugar beet syrup
• 1 tbsp organic lime juice
• 1 tbsp Rice vinegar
• 3 tbsp Rapeseed oil
• 1 Garlic clove
• 2 stalks Parsley
• 1 Organic Orange
• 2 tbsp white wine vinegar
• 3 tbsp olive oil
• Pepper

Instructions

1. 1.

   Cook the corn in boiling salted water for about 10 minutes over low heat. Drain, rinse with cold water, and let drain.

2. 2.

   For the sweet‑chili dressing, wash and finely chop the chili pepper and cilantro. Mix with Tabasco, syrup, lime juice, rice vinegar, and 1 tbsp rapeseed oil in a bowl.

3. 3.

   For the orange dressing, peel and finely dice the garlic. Wash, dry, and finely chop the parsley. Rinse the orange under hot water, pat dry, grate its zest, and squeeze out the juice. Combine with white wine vinegar, olive oil, a pinch of salt, and pepper in a bowl.

4. 4.

   Halve the corn as desired and brush with remaining rapeseed oil. Grill on a hot grill for 6–7 minutes, turning occasionally. Serve the grilled corn with both dressings separately.