Episode 206 – Telling Your Story
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The Carny Lingo Dictionary
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Storytelling, long ago and now…
Jay O’Callahan, professional storyteller
How to make a Shallow Joint
6 ears unshucked fresh corn
2 tablespoons oil
½ teaspoon fine salt
¼ cup crunchy peanut butter
1/3 cup canned full-fat coconut milk
1 fresh chile (like a Thai bird’s eye pepper), stemmed and seeded and finely chopped
2 tablespoons fresh lime juice
1½ tablespoons soy sauce
1 tablespoon finely chopped fresh chives
1 teaspoon ginger paste or grated fresh ginger
Get your charcoal or gas grill ready to cook with medium-high direct heat, 400 to 450 degrees. You won’t be lining it with foil, you’ll be cooking right over the heat. To get the corn ready, cut the stalk end of each ear entirely off, right through the first row of kernels. A heavy cleaver will make this easy. Run water over the ears to soak them thoroughly. Put three ears on a microwave-safe plate and microwave on high for 5 minutes. This will steam the corn partly. Hold each ear by the top and shake it, letting the corn cob fall out, and if it needs a bit of help to come out, twist and push from the silk end. Then use a large bowl to coat the corn with oil and season with salt. Set your gas grill to 450 degrees, or light your charcoal grill and when all of the coals are hot your grill should be medium-hot. Use a grill thermometer and make sure it’s between 400 and 450 degrees. Grill the corn directly over the heat, turning each ear often, until it’s browned or charred to your liking, 3 to 4 minutes per side. To make the sauce, whisk together the peanut butter, coconut milk, chile, lime, soy sauce, chives and ginger in a small bowl. Put the grilled corn on a serving plate and spoon the sauce on top. Serve each ear in a paper tray like you’d serve a hot dog.
Our story this time:
