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When Linda Faus' Restaurant Request column returned to the pages of FOODday, this dish was the first recipe she featured. One bite and you'll know why. This makes enough Salty Coconut Cream for 12 ears of corn, but you don't have to grill that many ears at once because the prepared cream can be refrigerated for up to two weeks.
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In a medium pot combine the coconut cream, pandanus leaf, sugar, and 1 1/2 teaspoons salt. Bring to a boil over high heat, reduce heat and simmer, covered, for about 10 minutes to reduce slightly. Remove from heat and cool. Refrigerate until ready to use.
When ready to cook the corn, prepare an ice water bath in a large bowl. Bring a large pot of water to a boil. When the water boils, add 1 tablespoon salt per quart of water and add the corn. Return the water to a boil, and blanch the ears for 3 minutes. Remove the corn, and immediately transfer to the ice bath. You may need to blanch the corn in batches.
Prepare the grill to medium-high. Lightly brush each ear of blanched corn with the cream mixture and grill until golden brown all over, about 3 minutes per side. Remove from grill, and brush again with the cream mixture. Serve immediately with lime wedges.
Note: UHT (Ultra High Temperature) coconut cream is shelf-stable coconut cream that is sold in boxes. Pok Pok uses Aroy-D brand, which FOODday found at some Asian markets. Canned Savoy brand coconut cream is a good substitute. Do not substitute coconut milk or cream of coconut (which is sweet).
Note: Pandanus leaf is a long thin leaf that looks like the leaf of the day lily. It can be found fresh or frozen in Asian markets as pandan leaf or panda leaf.
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