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Grilled Thai Corn on the Cob

Grilled Thai Corn on the Cob

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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