Coconut Cilantro Corn

Coconut Cilantro Corn – Fresh picked corn on the cob marinated in coconut milk, cilantro and spices, then grilled for your tasting pleasure. Today while I was working on another dish that will come out on Wednesday, a delicious Cornish hen recipe, I needed a half cup of coconut milk. That left me with about a cup and a quarter. I’ve never refrigerated coconut milk before, so I wasn’t sure if I should even do that. I surely wasn’t going to toss it either, that’s stuff is way too yummy to waste.

Green beans were originally on the menu and corn on the cob was on the menu for another night. Then, as these things go in my kitchen, I changed my mind. I had about a quarter bunch of cilantro left from the hen dish as well and thought why not, why not put that corn in a bag with the milk, cilantro, and some spices then grill it with the birds.

So happy I did. Letting those ingredients chill out for a few hours allowed the corn to really absorb the flavors. The flame helped caramelized the natural sugars resulting a sweet, smoky, and creamy corn. This might be blasphemous to some, but butter wasn’t needed post-grilling.  

Coconut Cilantro Corn

Course: Side dish/Vegetable

Cuisine: Fusion

Author: Michelle De La Cerda

Coconut Cilantro Corn - Fresh picked corn on the cob marinated in coconut milk, cilantro and spices, then grilled for your tasting pleasure.

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Ingredients

• 6-8 ears of corn; shucked and de-silked
• 1 1/4 cups coconut milk
• 1/4 tsp paprika
• 1/4 tsp granulated garlic
• 1/4 tsp salt +/- adjusted according to personal taste
• 1/8 tsp black pepper
• Small bunch of cilantro; smashed

Instructions

1. Remove the husks and silks from the corn.
2. Place the corn in a zip-seal bag or a large bowl/pan.
3. In a bowl, mix the coconut milk, paprika, garlic, salt and pepper then pour over the corn.
4. Using the flat end of a knife, smash the cilantro leaves and stems, then add them to the corn.
5. Seal/Cover and shake well, allowing the corn to be full coated in the seasoned milk.
6. Chill for 4 hours, shake occasionally, allowing the contents to shift.
7. Over a medium heat, place the corn on the top rack of grill, off direct heat.
8. Rotate the corn at least twice, allowing all sides to brown up.
9. Depending on the size of the corn, cook for 15-20 minutes.
10. Allow to cool enough to handle and enjoy.

Thank you for sharing!