Kao Pod Yang: Corn on the Cob Thai-style
Serves: 8
Eating fresh grilled corn with salted coconut cream was PCC Cooks instructor Pranee Halvorsen’s favorite childhood snack in Thailand. For two more variations, try Pranee's Mo Hanh: Grilled Corn with Scallion Oil and Grilled Corn with Sweet and Sour Sauce.
Ingredients
Preparation
NotesIngredients
- 1/4 cup coconut cream (the thick part at the top of a can of coconut milk) Add to list
- 1 cup water Add to list
- 3 teaspoons salt Add to list
- 3 tablespoons chopped fresh basil Add to list
- Hot chili powder, to taste (optional) Add to list
- 8 ears of corn, husks removed Add to list
Preparation
In a small saucepan over medium heat, combine coconut cream, water and salt and heat until salt is dissolved. Pour into a 9-by-13-inch baking pan; stir in basil and chili powder, if desired.
Dip each ear of corn in mixture; rotate until well covered. Grill over high heat for 3 to 4 minutes, then dip each ear in mixture again. Grill on another side and repeat until all sides are cooked to your preference.
Notes
Dipping the ears of corn in the coconut mixture keeps them moist. This is a time saver and tastes better than brushing coconut mixture over the corn.
Recipe by , PCC Cooks instructor
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