Cambodian Grilled Corn

Total Time: 22 mins Preparation Time: 10 mins Cook Time: 12 mins

Ingredients

• Servings: 4
• 4 ears sweet corn
• 1 cup of unsweetened light coconut milk
• 2 tablespoons brown sugar
• 2 -3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• cilantro (garnish)

Recipe

• 1 preheat grill to med-high heat. oil if necessary.
• 2 on the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
• 3 simmer uncovered for 5-7 minutes, until sugar is dissolved.
• 4 carefully peel back the corn husks and remove the silk from each ear of corn.
• 5 using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn.
• 6 fold a piece of aluminum foil a few times to create a grill guard.
• 7 place each piece of corn on the grill. the husks should sit on the foil so they don’t burn.
• 8 grill the corn, rotating every 2 minutes to ensure it’s evenly browned.
• 9 baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
• 10 remove corn from the grill, baste one more time and serve with cilantro garnish.