If you love the flavor of Thai curry, you’re going to love this easy grilled Thai Street Corn recipe.
This corn is cut, placed onto skewers, then basted with a Thai curry sauce while cooking on the grill. If you’re looking for a new grilled corn recipe for your cookout game, this is the one!
What is Thai curry?
Thai curry is made with a combination of curry paste, coconut milk, chilis, and additional items like fish sauce, soy sauce, lime leaves, and lemongrass. Typically, chicken, beef, seafood, or vegetables make up the protein. This curry style is not to be confused with North Indian curries, which include ghee and cream. It is akin to South Indian curries, where main proteins are simmered in coconut milk. However, unlike Thai curries, this curry style does not include fish or soy sauces. Most curry combinations translate well to non-curry dishes like this Thai Street Corn. It renders a sweet and spicy side dish.
Thai Street Corn Ingredients
- Fresh corn on the cob, use frozen if needed
- Wooden or metal skewers
- Oil, neutral-flavored
- Limes
- Cilantro, If you are not a fan of cilantro, use chopped green onion or chopped Italian parsley on you Thai Street Corn.
- Red chilies
- Coconut milk
- Brown sugar
- Thai red curry paste
- Soy sauce
- Fish sauce
Making Thai Street Corn:
- 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 or 350 degrees F.
- 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 for your Thai Street Corn.
- Run a skewer midway up through the center of each piece of corn. Brush with oil and place on the grill.
- Grill Thai Street Corn for about 4 minutes, rotating every so often to achieve even cooking.
- Begin brushing each piece with Thai curry baste.
- Close the lid and cook for 3 minutes, turn and baste again. Repeat this process two more times, until corn appears browned and the sauce adheres to the surface. Cooking time is roughly 12-15 minutes.
- Remove corn from the grill and place it into a large serving dish—top with chopped cilantro and sliced chilis and a wedge of lime. Serve Thai Street Corn with your favorite protein and vegetables. Like this recipe? Try our Grilled Corn on the Cob.
Thai Street Corn
Ingredients
- 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
Instructions
- 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.
- Grill 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.
