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.
Go to Thai-Style Grilled Corn with Roasted Peanuts recipe
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