Coconut Milk Basted Corn On The Cob Recipes

COCONUT MILK-BASTED CORN ON THE COB

Steps:

• In a small saucepan combine coconut milk, brown sugar, and salt. Cook mixture over medium-low heat just until it simmers, stirring until sugar dissolves (about 12 minutes). Remove mixture from heat. Cool to room temperature.
• To prepare corn, pull back husks from the cobs, leaving husks attached. Remove silks. With husks pulled back, use kitchen scissors to trim off about 2 inches of the husks (so each ear of corn looks like it's wearing a skirt). (Or tie back with 100% cotton kitchen string.)
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place corn on grill rack over drip pan. Brush with some of the coconut milk mixture. Cover and grill for 30 to 35 minutes or until corn is tender, turning and brushing with coconut milk mixture every 10 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place corn on grill rack over unlit burner. Grill and brush as above.)
• Serve corn drizzled with the remaining coconut milk mixture. If desired, sprinkle with toasted coconut.

CORN ON THE COB WITH COCONUT AND LIME

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
• Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.

CORN ON THE COB COOKED IN COCONUT MILK

Steps:

• Shuck the corn, wash, and chop off each end.
• Add the herbs/spices to a saucepan with the coconut milk and simmer the corn gently in it for around 10 minutes until the sauce is thickened and the corn is tender. Spoon the sauce over the corn and serve speared onto corn forks or toothpicks, or prepare for messy fingers! Spoon up any leftover sauce.

SPICY CORN AND COCONUT SOUP

Steps:

• Cut the corn kernels off the cobs and transfer to a bowl. Using the back of a butter knife, scrape the cobs so that all of the milky juices collect in the bowl and the cobs look completely dry, like wrung-out sponges. Set aside. (If using frozen kernels, skip this step.)
• In a large stockpot over medium heat, heat olive oil. Add shallots, garlic, ginger and chile, and sauté, stirring occasionally, until soft and fragrant, 3 to 5 minutes. Add corn kernels and juices to the pot, and sauté until the corn is softer and brighter, about 3 minutes more.
• Add potato pieces, and stir to coat, 1 to 2 minutes.
• Now, pour in the vegetable broth and coconut milk. Bring to a boil, reduce to a simmer, cover, and cook for 8 to 10 minutes, until the potatoes are tender all the way through.
• Use an immersion blender to roughly purée the soup, so that it's creamy with some kernels of corn, chunks of potato, and chile flecks remaining. (Alternatively, ladle about half of the soup into a blender, blend until smooth, and return to the pot.) Season with lime juice and salt, and mix to combine. Ladle soup into bowls and garnish with toppings of your choice.