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:
📖 Recipe
Equipment
- barbecue grill
Ingredients
- peanut oil, or vegetable oil, for brushing grill
- 2 tablespoon unsweetened reduced-fat coconut milk
- 1 teaspoon light brown sugar
- 1 ½ teaspoon soy sauce, reduced sodium, or tamari
- 1 ½ teaspoon lime juice
- 1 teaspoon lime zest, grated
- 1 tablespoon fresh cilantro, chopped
- ¼ teaspoon sriracha
- ¼ cup dry-roasted peanuts, lightly salted
- 4 ears fresh corn, husked
Instructions
- 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.
ElfRenee says
Oooh, yum!!!
Texas Type A Mom says
Oooh this sounds perfect for summer! So many of my favorite flavors on corn - perfection!
Nancy StylenDecorDeals says
Sounds yummy! So different!
Rivki Locker (Ordinary Blogger) says
what an innovative combination of flavors!
B @ Crags and Veggies says
Wow, what a cool idea!! I love thai food and love grilled corn so I will try this soon!
Kiersten says
I hope you like it if you make it! 🙂
sara says
Yum, this looks so tasty! Love the creative flavors to combine with corn...I can't wait for sweet corn season where I live!
Kiersten says
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!
Megan Willet says
Could you wrap these in foil with some of the sauce in there?
Kiersten says
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...
Megan Willet says
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!
Kiersten says
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).
Megan Willet says
Actually, that was the fastest response I've ever gotten to a question asked on a food blog - kudos!
monsoonmiss says
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.