Many grill recipes work on the grill pan. Some clearly do not. This is one of those. Most of the glaze pooled on the bottom of the pan and solidified into hard black patches that I still haven't gotten off. The glaze still clinging to the corn ended up too tough and bitter to be enjoyable.
Nevertheless, I saw enough potential in the recipe to try it on a real gas/charcoal grill some day. Once the corn is done (10 minutes, according to Sunset magazine, seems way too short), sprinkle sesame seeds, sliced chile, and green onions onto it.
Glaze:
- 1/4 cup hoisin sauce
- 1/4 cup honey
- 2 Tbsp lime juice
- 8 ears corn, husked and cut in half crosswise
- 2 tsp sesame seeds, toasted
- 1/2 serrano chile, minced
- 2 green onions, sliced