If you're looking for something different to do with corn-on-the-cob this summer, this Thai Grilled Corn recipe is the one to try!
As long as corn is in season, we usually have it every Saturday in some shape or form. Sometimes I sauté it, other times I simply drop it in boiling water for a minute or two. Sometimes we just eat it raw! And sometimes, I make our favorite fresh corn pizza.
But this summer I came to a realization - I almost never make grilled corn on the cob! Clearly I had to remedy this situation.
Unlike many other grilled corn recipes, I remove the husk prior to grilling. Once the corn is done, it's brushed with a sweet-and-spicy coconut milk mixture and then rolled in roasted crushed peanuts.
It reminds me of the totally delicious street food that we enjoyed on our honeymoon in Thailand.
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.
Oh, and this recipe is also 100% vegan and vegetarian friendly.
More Tasty Ideas
If you love this Thai Grilled Corn recipe, be sure to check out these other delicious vegetarian ideas:
- barbecue grill
- peanut oil or vegetable oil, for brushing grill
- 2 tbsp unsweetened reduced-fat coconut milk
- 1 tsp light brown sugar
- 1 ½ tsp soy sauce reduced sodium, or tamari
- 1 ½ tsp lime juice
- 1 tsp lime zest grated
- 1 tbsp fresh cilantro chopped
- ¼ tsp sriracha
- ¼ cup dry-roasted peanuts lightly salted
- 4 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.