Sweet Chili Grilled Corn On The Cob

Shuck corn. In a large pot or container, prepare the brine by pouring 1 gallon water and add salt and sugar. Stir until dissolved. Add corn and put a weight on top to keep it submerged. Let soak (at least 1/2 hour, no more than 6 hours).

For the chili sauce, combine the garlic, jalapeno peppers, peanut oil, chili powder, sugar, water, vinegar, and salt in a food processor and pulse until pureed. Pour puree into a sauce pan and simmer over medium-high heat until it begins to thicken. In a bowl, combine corn starch and 2 tablespoons water to make a paste. Whisk paste into the puree and cook for another 2 minutes to thicken. Remove from heat and cool.

Remove corn from the brine and cook on a preheated grill over medium heat, turning every couple of minutes until the ears are hot and have a nice, light even char. Remove from heat and brush with chili sauce.