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 🙂

Grilled Corn with Coconut Milk

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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.

• CourseSides & Salads
• Lifestyle5-ingredients or less, Grilling, Vegan, Vegetarian
• Food TypeVegetables

Servings	Prep Time
4 people	10 minutes

Cook Time

10 minutes

Servings Prep Time 4 people 10 minutes

Cook Time 10 minutes

Grilled Corn with Coconut Milk Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe 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. CourseSides & Salads Lifestyle5-ingredients or less, Grilling, Vegan, Vegetarian Food TypeVegetables Servings Prep Time 4 people 10 minutes Cook Time 10 minutes Servings Prep Time 4 people 10 minutes Cook Time 10 minutes

Ingredients

• 1/4 cup coconut milk
• 4 ears corn , huks and silks removed
• salt
• pepper

Servings: people

Units:MetricUS Imperial

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.