Coconut Grilled Corn
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.)Advertisement
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.
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.
1 starch, 2 fat