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.
- 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.