Taiwanese Night Market Corn

For 6 servings:

6

ears of corn

1 1/2 TBL {24 g}

soy sauce

1 1/2 TBL {27 g}

oyster sauce

1 1/2 TBL {24 g}

chinese sesame paste (not tahini) or pure peanut butter

1 1/2 TBL {24 g}

Taiwanese BBQ sauce (I only buy Bull Head brand)

1 1/2 TBL {26 g}

hot water

1 TBL {8.5 g}

minced garlic

1/2 tsp {1.3 g}

five-spice powder

Shuck fresh corn. Fill a large pot with water. Bring to boil. Add corn and cook until crisp tender, about 5 minutes. Drain water and shock the corn with running cold water. Drain/shake excess water and set aside.
To make the sauce, combine all of the remaining ingredients together in a small food processor/chopper.
With a pastry brush, liberally brush the sauce onto the corn.
Serve immediately!

Alternatively

Skewer corn with wooden sticks (soaked).
Cook over HIGH heat on BBQ until some kernels are lightly charred.
Lightly scrape charred skin off using serrated knife to roughen surface
Lacquer sauce onto corn and bbq over MEDIUM heat until bubbly.

For example: https://www.youtube.com/watch?v=VmhpYWSp-KU

Edit recipe:Taiwanese Night Market Corn Show Edit History Fix