THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM

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THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM
Course Entree, Platter, Side
Cuisine Asian
Servings
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
Course Entree, Platter, Side
Cuisine Asian
Servings
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
  1. Combine the coconut cream, sugar, salt and pandan leaf in a small pot. It’s fine if the pandan leaf isn’t completely submerged.
  2. Set the pot over medium high heat, bring the mixture to a simmer (don’t let it boil), then decrease the heat to low.
  3. Cook until the cream has thickened slightly and is infused with pandan flavour, about 10 minutes.
  4. Remove and discard the pandan leaf.
Corn
  1. 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.
  2. Prepare a BBQ grill to cook over medium heat or preheat a lightly oiled grill pan over medium heat on the stovetop.
  3. Grill the corn until it’s lightly charred in spots and nearly cooked through, occasionally turning the ears.
  4. Using a pastry brush, generously brush the corn with the coconut cream mixture. Grill for an additional 5 to 10 minutes, turning occasionally.
  5. To Finish - Serve the corn with a drizzle of the remaining cream mixture and lime wedges for squeezing.

Written by mattsadmin