Grilled Corn with Coconut Milk

Serves 4

Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness.

Ingredients:

1 small can of coconut milk (the size of tomato paste cans)
4 ears fresh corn, husks and silk removed
salt
pepper

Method:

Husk corn and remove all those pesky silk fibers.

Brush liberally with coconut milk (stir up the coconut milk, sometimes the thick coconut milk settles to the bottom of the can)

Season with lots of salt and pepper.

Place on a hot grill.

And cook until done. As promised, I had Keith cook these. He got them extra toasty which was really, really good. But I’m a big believer in crusty bits of flavor.

Baste again right before serving, or serve with extra coconut milk on the side.

Ava enjoyed the Cambodian grilled corn! Sweet girl :)

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Sweet and tropical, our recipe is inspired by Steven Raichlen’s Planet Barbecue. His version adds sugar and other goodies to the coconut milk basting liquid. Our corn on the cob is a little simpler – basted straight up with plain coconut milk. The creamy coconut milk gives corn a mild tropical flavor – perfect for a summertime barbecue. Serve with extra coconut milk on the side, for those who like to slather on extra coconut goodness.Grilled Corn with Coconut Milk
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Servings Prep Time
4people 10minutes
Cook Time
10minutes
Ingredients
Instructions
  1. Husk corn and remove all those pesky silk fibers.
  2. Brush liberally with coconut milk (stir up the coconut milk, sometimes the thick coconut milk settles to the bottom of the can)
  3. Season with lots of salt and pepper.
  4. Place on a hot grill and cook until. Rotate and baste occasionally, especially right before serving.
  5. Serve with extra coconut milk on the side if desired.
Source:

Recipe Copyright Sasha Martin, Global Table Adventure. For personal or educational use only.

7 Comments

  1. Jennifer says

    Love this week’s lineup! The soup is gorgeous. Would you suggest frying the eggs to give them a try instead of going through the whole process? Frying my give it a different texture though…hhmm. Love your blog!!

    • globaltable says

      Yes, I think scrambling these eggs would be wonderful (the only difference would be texture – the steamed eggs are just like hard boiled).
      Do give it a try and let us know what you think :)

  2. Do you think marinating the corn overnight in the coconut milk would make a difference?
    I think I might try that.

    • globaltable says

      Maybe. I am making it again tonight and just learned that chilling the coconut milk makes it thicker – so I think that will have a better result.

      • globaltable says

        And it did. It stayed on much better. Also, I didn’t cook it nearly as long as Keith did and the flavor was much more noticeable without all the char etc.

  3. Pingback: Global Table Adventure | Recipe: Fijian Coconut Ceviche (Kokoda)

  4. Pingback: Global Table Adventure | Recipe: Coconut Curried Corn | Galey iyo Qumbo

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