Coconut Grilled Corn
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
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Recipe Summary
Nutrition Profile:
Ingredients
Directions
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
Serving Size:
1 ear Per Serving:
191 calories; protein 4g; carbohydrates 23g; dietary fiber 3.9g; sugars 6.7g; fat 11.4g; saturated fat 9.3g; vitamin a iu 1.7IU; vitamin c 6.5mg; folate 46mcg; calcium 12.1mg; iron 1.7mg; magnesium 52.8mg; potassium 347.9mg; sodium 295.6mg; added sugar 3g.
Exchanges:
1 starch, 2 fat