Coconut-Grilled Corn Recipe

Grilled corn is a staple side dish, but Steven Raichlen makes it the center of attention.

from Reader's Digest | June 2010
Coconut-Grilled Corn RecipeBen Fink

Ingredients

  • 3/4 cup unsweetened coconut milk
  • 2 tbs. palm sugar or light brown sugar, or more to taste
  • 1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
  • 1/4 tsp. salt
  • 4 ears sweet corn, husked or husk stripped back and tied together to form handle

    How to make it 


  • 1

    Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

  • 2

    Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes  per side, 8 to 12 minutes in all, turning with tongs.

  • 3

    Baste corn one final time, transfer to platter or plates, and serve. Serves 4.

“PLANET BARBECUE,” COPYRIGHT © 2010 BY STEVEN RAICHLEN, IS PUBLISHED AT $22.95 BY WORKMAN PUBLISHING, 225 VARICK ST., NEW YORK, NEW YORK 10014. PHOTOS: BEN FINK

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