This post may contain affiliate links. Learn more here.
Vegan Recipes/ Vegetarian Recipes

Recipe | Thai-Style Grilled Corn with Roasted Peanuts

Thai Style Grilled Corn

Thai Style Grilled Corn with Roasted Peanuts
As long as corn is in season, we usually have it every Saturday in some shape or form. Sometimes I saute it, other times I simply drop it in boiling water for a minute or two. And sometimes, I make our favorite fresh corn pizza. But this summer I came to a realization–I never make grilled corn! Clearly I had to remedy this situation.

When I saw this recipe for Thai-Style Grilled Corn in Vegetarian Times, I knew immediately that we’d love it. Unlike other grilled corn recipes, the husk is removed prior to grilling. Once the corn is done, it’s brushed with a sweet-and-spicy coconut milk mixture and then rolled in roasted peanuts. This is one of those dishes where as soon as you finish eating it, you’re figuring out when you can make it again. It’s just that good.

Thai-Style Grilled Corn with Roasted Peanuts

If you're looking for something different to do with corn-on-the-cob this summer, this Thai-Style Grilled Corn recipe is one to try! Adapted from Vegetarian Times' Thai-Style Grilled Corn with Roasted Peanuts.
Total Time: 20 minutes
Servings: 4


  • Peanut or vegetable oil for brushing grill
  • 2 tbsp. unsweetened reduced-fat coconut milk
  • 1 tsp. light brown sugar
  • 1 1/2 tsp. reduced-sodium soy sauce or tamari
  • 1 1/2 tsp. lime juice
  • 1 tsp. grated lime zest
  • 1 tbsp. chopped cilantro
  • 1/4 tsp. sriracha
  • 1/4 c. lightly salted dry-roasted peanuts
  • 4 medium ears fresh corn husked


  • Brush grill with oil and preheat to medium.
  • Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, cilantro, and sriracha in a small bowl.
  • Pulse peanuts in a food processor until finely ground. Transfer to a large plate.
  • Place corn on grill and cook 8-10 minutes, or until browned and lightly charred in spots, turning occasionally. Brush with half of coconut milk mixture and grill 2 minutes more. Brush with remaining coconut mixture and roll in crushed peanuts until coated.


Serving: 1g
Craving more veg-friendly recipes? Shop our collection of vegetarian and vegan cookbooks!

You Might Also Like


  • Reply
    July 12, 2011 at 2:05 am

    Oooh, yum!!!

  • Reply
    Texas Type A Mom
    July 12, 2011 at 6:54 pm

    Oooh this sounds perfect for summer! So many of my favorite flavors on corn – perfection!

  • Reply
    Nancy StylenDecorDeals
    July 12, 2011 at 11:15 pm

    Sounds yummy! So different!

  • Reply
    Rivki Locker (Ordinary Blogger)
    July 12, 2011 at 11:50 pm

    what an innovative combination of flavors!

  • Reply
    B @ Crags and Veggies
    June 21, 2012 at 7:14 pm

    Wow, what a cool idea!! I love thai food and love grilled corn so I will try this soon!

    • Reply
      June 22, 2012 at 4:50 pm

      I hope you like it if you make it! 🙂

  • Reply
    June 24, 2012 at 12:10 pm

    Yum, this looks so tasty! Love the creative flavors to combine with corn…I can’t wait for sweet corn season where I live!

    • Reply
      June 24, 2012 at 8:07 pm

      Thank you! Lately I’ve been trying a lot of Asian flavors with corn–even just putting a little sriracha on it is so good!

  • Reply
    Megan Willet
    July 12, 2012 at 7:11 pm

    Could you wrap these in foil with some of the sauce in there?

    • Reply
      July 13, 2012 at 6:29 pm

      I think that would work just fine! Because the corn needs to be a little wet to get the peanuts to stick, I’d reserve a small amount of the sauce to brush on the corn after it’s finished cooking, just in case what you have in the foil cooks off…

  • Reply
    Megan Willet
    July 13, 2012 at 6:46 pm

    Thanks for the recipe and the reply! Going to try this tomorrow night. I noticed in one of the comments that you have started putting some sriracha on corn. Thinking my hubby would like that a lot!

    • Reply
      July 13, 2012 at 6:57 pm

      No problem! I hope you like it. And I’m sorry for the delay in replying–I was on vacation. 🙂 Yes, I love a little sriracha on corn. If your husband REALLY likes sriracha, you can put it on straight, otherwise you can mix it with softened butter (like a compound butter type of thing).

      • Reply
        Megan Willet
        July 14, 2012 at 1:53 pm

        Actually, that was the fastest response I’ve ever gotten to a question asked on a food blog – kudos!

  • Reply
    June 21, 2015 at 5:06 am

    This looks AMAZING. There has been a lot of Thai food and Mexican street corn (mayo/lime/ancho/cotija coated corn) consumed at my house this past month – this is such a perfect blend of the two favorites! Definitely making this tomorrow for dinner.

  • Leave a Reply

    Recipe Rating