I found this recipe on a now-defunct foodie blog a few years ago.  It’s a pretty good replica of the grilled corn you find at Taipei Night Markets.  Sweet, spicy and savory, it’s the definition of summer at our house.

The preparation is very simple, provided you have an immersion blender.  You can make it by hand but its a fair bit of work.

To make about 6 ears of corn, dissolve 2t of sugar in 2T of soy sauce in the plastic vessel that goes with your immersion blender.  Add 1 minced garlic clove, 1 minced shallot and 2T vegetable oil.  (If you don’t have the blender, you will have to first pulvarize the garlic and shallot until they form a paste.)  Blend until you have a thick sauce.  Add cayenne pepper to taste.

Peel the corn fully and baste with the sauce.  Place on a medium-hot grill.  Continually turn and baste until they look like this (pictured alongside grilled lobster tails and a lovely Sauvignon Blanc from Quincy.)

Total grilling time is about 10-15 minutes.