Thai · Dinner
Grilled Corn with Coconut Glaze
Fresh corn kernels are grilled over an open flame until lightly charred, then coated in a glaze of coconut milk simmered with palm sugar, lime, and chili. Served warm, finished with fresh cilantro and toasted coconut for a sweet-savory Thai street-food side.
$3
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
268Calories
6.1gProtein
11.2gFat
40.8gCarbs
21.4gSugar
5.9gFiber
459mgSodium
0mgChol
8.1gSat Fat
530mgPotassium
35mgCalcium
1.6mgIron
0mcgVitamin B12
22mgVitamin C
vegetarian
gluten-free
low-calorie
high-fiber
sweet-heat
thirty-min-meals
hidden-gems
vegetarian
gluten-free
low-calorie
Instructions
1
Prep
Cut kernels from the cob and pat dry so they char rather than steam on the grill.
2
Reduce
Simmer coconut milk, brown sugar, and chili over medium heat for 5 minutes, stirring, until thickened and coats the back of a spoon.
3
Char
Toss corn kernels with vegetable oil, spread on a hot grill pan over high heat, and cook 6 minutes, stirring occasionally, until darkly charred.
4
Plate
Transfer glazed corn to a plate, scatter with cilantro and toasted coconut, squeeze lime juice over, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 360g360g corn kernels (cut from about 1 large ear of corn)
- 1/2 cup120ml coconut milk
- 2 tbsp2 tbsp brown sugar
- 11 lime
- 11 fresh red chili
- 2 tbsp2 tbsp cilantro
- 2 tbsp2 tbsp coconut-desiccated
- 2 tsp2 tsp vegetable oil
- 2 pinch2 pinch salt
