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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.


  • 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


  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.