Recipe | Thai-Style Grilled Corn with Roasted Peanuts

By Kiersten | Last Updated: September 19, 2017

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

Thai-Style Grilled Corn with Roasted Peanuts

Prep Time:

10 minutes

Cook Time:

10 minutes

Total Time:

20 minutes

Yield:

4

ingredients:

  • 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
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instructions:

  1. Brush grill with oil and preheat to medium.
  2. Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, cilantro, and sriracha in a small bowl.
  3. Pulse peanuts in a food processor until finely ground. Transfer to a large plate.
  4. 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.

About Kiersten

Kiersten is the founder and editor of Oh My Veggies.

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Comments

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…

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!

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).

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

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.

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