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