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.
- 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.
Notes
Photo by: Sabrina Baksh