Coconut-Grilled Corn Recipe
Grilled corn is a staple side dish, but Steven Raichlen makes it the center of attention.
- 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:
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.
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.
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