Just lightly spicy, this corn on the cob is soaked in coconut milk, honey and hot sauce so that it caramelizes on the grill and tingles on your tongue.
Yes indeed, another corn recipe, still no butter, but this time I have served it on the cob. So grab some paper towels, and apologize to any kids you may have with braces, because we are getting right in there with a corn on the cob recipe. Sure, grilled corn on the cob is easy, and delicious when done simply, but the next time you are grilling up some ginger pork, or chicken with peanut butter and coconut try serving it alongside this spicy and sweet corn, it has just a hint of something special to it.
Spicy Coconut Grilled Corn(serves 4)
Combine the coconut milk, honey and sriracha in a small measuring cup and place in the microwave to heat through. Remove and stir to combine, if necessary heat a little longer. Allow to cool to room temperature.
Meanwhile, shuck the corn and place in a large ziploc. Once the coconut milk mixture is cool, pour into the bag. Allow to marinate for 5-8 hours. Turning occasionally.
Heat a grill to medium heat. Remove corn from the bag and place on a hot, seasoned grill. Grill on all sides until tender and slightly caramelized. Remove and immediately sprinkle with salt and cilantro.