Grilled corn turns up across the globe, from Japan's supernaturally sweet Hokkaido corn to Mexico's elote, grilled corn slathered with mayonnaise and grated Cotija cheese. In this healthy corn on the cob recipe, the corn takes its inspiration from Cambodia's pod oeng, corn grilled with pandan leaf–flavored coconut milk. Source: EatingWell Magazine, July/August 2017

Steven Raichlen
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Ingredients

Directions

  • Cut 1/2 inch off the tasseled end of each ear of corn. Pull the husk back leaving it attached to the stem end. Remove the silks. Tie the husk together at the bottom of the ear with kitchen string to make a sort of handle. (Alternatively, remove the husk altogether.)

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  • Combine coconut milk, brown sugar and cinnamon in a small saucepan. Bring to a gentle simmer over low heat, stirring occasionally, until the sugar dissolves and the cinnamon infuses the milk, about 5 minutes.

  • Build a hot fire or preheat a gas grill to high.

  • Working on a rimmed baking sheet, baste each ear of corn with some of the coconut milk mixture. Season with salt and pepper.

  • Oil the grill rack. Grill the corn, turning and basting often with the remaining coconut milk mixture, until lightly browned, 8 to 12 minutes total.

  • Transfer the corn to the baking sheet and baste with the coconut milk mixture one more time. Place coconut on a large plate. Roll the corn in the coconut. Serve hot.

Tips

Equipment: Kitchen string

Tips: To toast coconut, cook in a dry skillet over medium heat, stirring often, until golden, about 5 minutes. Or spread in a shallow baking dish and bake at 350°F until golden, 5 to 10 minutes.

Nutrition Facts

191 calories; 11.4 g total fat; 9.3 g saturated fat; 296 mg sodium. 348 mg potassium; 23 g carbohydrates; 3.9 g fiber; 7 g sugar; 4 g protein; 2 IU vitamin a iu; 7 mg vitamin c; 46 mcg folate; 12 mg calcium; 2 mg iron; 53 mg magnesium; 3 g added sugar;