09
Jan
THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM
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THAI STYLE GRILLED CORN WITH SALTY COCONUT CREAM
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.
Tried this recipe?Let us know how it was!