Corn On The Cob Recipe
Delight in international flavors with our buttered corn on the cob recipe, a simple yet exotic twist on a classic favorite.
There's something undeniably comforting about biting into a freshly cooked ear of corn. Its kernels burst with sweetness and a rustic charm that's simply irresistible. This dish brings a global twist to the classic American favorite, infusing it with flavors that transport you to the bustling streets of Southeast Asia. Growing up, corn on the cob was a summer staple at our family barbecues. But it wasn't until a trip to Thailand that I discovered how a touch of lime and chili could transform it into something extraordinary. This recipe embraces that vibrant combination, adding a hint of coconut milk to craft a truly unique experience for your taste buds. The secret to this recipe lies in the brief grilling after boiling, which caramelizes the sugars and adds a smoky hint that perfectly complements the creamy coconut and zesty lime. Serve this dish at your next outdoor gathering, and it's sure to be the star of the show, offering a playful yet sophisticated taste adventure.
Step-by-Step
- 01Step 1 / 6
Bring a large pot of salted water to a boil over high heat.
Add the corn and cook for about 5 minutes until the kernels are bright yellow and tender.
- 02Step 2 / 6
While the corn is boiling, mix coconut milk, butter, chili powder, lime juice, and zest in a small saucepan over low heat until the butter melts and the mixture is smooth.
- 03Step 3 / 6
Remove the corn from the boiling water and pat dry.
Preheat a grill or stovetop grill pan over medium-high heat.
- 04Step 4 / 6
Brush the coconut-lime mixture generously onto each ear of corn.
Grill the corn for 5 minutes, turning occasionally, until lightly charred.
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- 05Step 5 / 6
Remove the corn from the grill and brush with any remaining coconut-lime mix.
Sprinkle with salt and garnish with fresh cilantro.
- 06Step 6 / 6
Serve immediately, allowing guests to add additional lime juice and chili powder to taste.
Chef Tips
- •Choose corn with bright green husks and moist, golden silk for the freshest taste.
- •If you don't have a grill, a hot oven broiler works too. Just watch so it doesn't burn.
- •Use freshly squeezed lime juice for the best flavor impact.
- •For extra heat, add a pinch of cayenne pepper to the coconut mixture.
- •Leftover corn can be sliced off into salads or salsas the next day.
Nutrition (per serving)
Estimates only. Actual values depend on brands and portions.
Frequently Asked
Can I make this ahead?+
Yes, you can pre-boil the corn and prepare the coconut mixture in advance. Grill just before serving.
What can I substitute?+
You can replace coconut milk with regular heavy cream if desired, though the flavor will be less tropical.
How do I store leftovers?+
Store any leftover corn in an airtight container in the refrigerator for up to 3 days. Reheat on a grill or in a skillet.
