THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM

Updated on by mattsadmin

THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM

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Course Entree, Platter, Side
Cuisine Asian
Servings 6 ears of corn

Ingredients
  

Coconut Cream

  • 250 g unsweetened coconut cream preferably boxed
  • 1 Tbsp caster sugar
  • 1 tsp seal slat flakes
  • 1 fresh or frozen pandan leaf tied into a knot (available from Asian grocers)

Corn

  • 6 large ears of corn husked
  • 6 lime wedges

Instructions
 

Coconut Cream

  • Combine the coconut cream, sugar, salt and pandan leaf in a small pot. It’s fine if the pandan leaf isn’t completely submerged.
  • Set the pot over medium high heat, bring the mixture to a simmer (don’t let it boil), then decrease the heat to low.
  • Cook until the cream has thickened slightly and is infused with pandan flavour, about 10 minutes.
  • Remove and discard the pandan leaf.

Corn

  • Bring a large pot of water to a boil, add the corn and cook until it’s tender and no longer raw, about 8 minutes. Drain well.
  • Prepare a BBQ grill to cook over medium heat or preheat a lightly oiled grill pan over medium heat on the stovetop.
  • Grill the corn until it’s lightly charred in spots and nearly cooked through, occasionally turning the ears.
  • Using a pastry brush, generously brush the corn with the coconut cream mixture. Grill for an additional 5 to 10 minutes, turning occasionally.
  • To Finish - Serve the corn with a drizzle of the remaining cream mixture and lime wedges for squeezing.
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Written by mattsadmin