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Episode: |
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| Cambodian Corn |
| Method: |
Direct Grilling |
Advance
Preparation: |
None necessary, but you can certainly make the coconut basting mixture several hours ahead of time. |
| Category: |
Vegetarian |
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Ingredients:
For the basting mixture:
3/4 cup unsweetened coconut milk
2 tablespoons palm sugar or light brown sugar, or to taste
1 2-inch piece of pandanus leaf or 1 or 2 bay leaves
1/4 teaspoon salt
4 ears sweet corn, husk stripped back (leave attached at the stem end) and tied off
Directions:
Make the basting mixture. Combine the coconut milk, sugar, pandanus leaf, and salt in a small saucepan and gently simmer over low heat until the sugar is dissolved, 3 to 5 minutes. Add additional sugar to taste if desired. Remove the pan from the heat and let cool to room temperature.
Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the corn on the grate.
Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs. Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling.
Baste the corn one final time, transfer to a platter or plates, and serve.
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