Grilled Thai Corn on the Cob

If you love the flavor of Thai curry, you’re going to love this grilled corn recipe.  These ears of corn are cut and placed on skewers, then basted with a Thai curry sauce while it cooks on the grill.  If you’re looking to bring a new grilled corn recipe to your cookout game, this is it.

Grilled Thai Corn on the Cob

Thai Street Corn

5 from 1 vote
Print Pin Rate
Course: Side Dish
Cuisine: Southeast Asian
Keyword: corn
Prep Time: 5 minutes
Cook Time: 8 minutes
Total Time: 13 minutes
Servings: 6 people
Author: Sabrina Baksh


  • 6 ears of corn shucked
  • 12 skewers
  • oil
  • 4 limes quartered
  • 1/4 cup chopped cilantro
  • Red chilies thinly sliced (optional)
  • For basting sauce:
  • 1 cup coconut milk
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons Thai red curry paste
  • 1 1/2 teaspoons soy sauce
  • 1/2 teaspoon fish sauce


  • In a small saucepan, add all basting ingredients to simmer over medium-high heat for 1 minute. Reduce heat to low and stir through. Continue simmering for 2 more minutes. Remove from heat, cover and keep warm.
  • Preheat your grill for medium heat.
  • Shuck corn and cut off the top 2 inches and the bottom 1 1/2 inches off of each ear of corn. Now cut them in half horizontally to create two pieces (refer to recipe photo for guidance). You should end up with 12 halves.
  • Run a skewer midway up through the center of each piece of corn. Brush with olive oil and place on the grill.
  • Grilling corn for about 4 minutes, rotating every so often to achieve even cooking. Then begin brushing each piece, with Thai curry baste. Close lid and cook for an additional 3 minutes, turn and baste again. Repeat this process two more times, until corn is nicely charred and the sauce adheres to the surface. Cook time is roughly 12-15 minutes.
  • Remove corn from the grill and place into a large serving dish. Top with chopped cilantro and sliced chilis, and a wedge of lime. Serve with your favorite protein and veg.


Photo by: Sabrina Baksh
Grilled Thai Corn on the Cob

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