Yields 6 Servings Cook Time 1 hr
AuthorNite Yun

“For special occasions like birthdays, my mom would make a bunch of beef skewers, and this corn would go with it,” says Nite Yun, the chef and owner of the Cambodian restaurant Nyum Bai, in Oakland, CA. “You want to get the grill really hot, and grill the corn until it’s almost burnt. It’s easy. Anyone can do this at home!” You can also cut the kernels off the corn, mix it with the seasoned coconut milk, and serve in a bowl.

How to Make It

1

Heat a grill to high (500°).

2

Make green onion sauce: In a small heavy saucepan, heat coconut milk with salt and sugar on the grill until bubbling; stir to dissolve. Stir in half of green onion and remove from heat.

3

Sprinkle corn lightly with salt and grill (covered on gas), turning often, until it starts to look toasted, 4 or 5 minutes. With a heatproof brush, dab on a little milk from seasoned coconut milk, just to moisten; let it seep in, then turn and dab other sides. Continue grilling until at least half of cob is very dark, almost burnt, 15 to 20 minutes. Toward the end of that time, reheat coconut milk on grill. Stir in remaining green onions.

4

Transfer corn to a platter and drizzle with rest of green-onion coconut milk, then season with salt to taste. Or, slice kernels from cob into a bowl and stir in the coconut milk.

Ingredients

 6 large ears sweet corn, shucked
 2 ¼ cups coconut milk, stirred well
 ¾ tsp sugar
 ¾ tsp kosher salt
 ¾ cup thinly sliced green onions, divided

Directions

1

Heat a grill to high (500°).

2

Make green onion sauce: In a small heavy saucepan, heat coconut milk with salt and sugar on the grill until bubbling; stir to dissolve. Stir in half of green onion and remove from heat.

3

Sprinkle corn lightly with salt and grill (covered on gas), turning often, until it starts to look toasted, 4 or 5 minutes. With a heatproof brush, dab on a little milk from seasoned coconut milk, just to moisten; let it seep in, then turn and dab other sides. Continue grilling until at least half of cob is very dark, almost burnt, 15 to 20 minutes. Toward the end of that time, reheat coconut milk on grill. Stir in remaining green onions.

4

Transfer corn to a platter and drizzle with rest of green-onion coconut milk, then season with salt to taste. Or, slice kernels from cob into a bowl and stir in the coconut milk.

Grilled Corn with Coconut Milk and Green Onions

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