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

Grilled Thai Corn on the Cob

Derrick Riches
Prep Time 5 mins
Cook Time 8 mins
Total Time 13 mins
Course Side Dish
Cuisine Southeast Asian
Servings 6 people


  • 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, all basting ingredients to simmer over medium-high heat for 1 minute. Reduce heat to low and stir through. Let the sauce continue to simmer for an additional 2 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 inch and half of each ear of corn. Now cut them in half horizontally to create two pieces. 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 5 minutes, rotating every so often to achieve even cooking. Then begin brushing each piece, with Thai curry baste. Close lid and cook for 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 12-15 minutes total.
  • Remove corn cob skewers from the grill and place into a large serving dish. Top with chopped cilantro and sliced chilis, and a wedge of lime.


Image and recipe development by Sabrina Baksh
Keyword corn

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