Cambodian Grilled Corn with Coconut Milk
High Pleasure-Low Hassle !
Fresh corn is at its best at this time of the year. The milky sweet juice tantalizes the taste buds in even the most basic roasted roadside version. Frozen corn is available the year round, but not half as delightful as a corn-cob in hand ! Use Verka Butter to make this lip smacking variation of our ‘desi’ version. Coconut milk enhances the sweetness of the corn, taking it to the next level !
- 2 tbsp Verka Butter (melted)
- ¾ cup coconut milk
- 1 tsp honey
- ¾ tsp chili powder
- Sea salt and pepper to taste
- 3-4 cobs of corn
- Strip the silky strands off the corn-cobs. Wash if necessary, then pat dry.
- Blend together the coconut milk, Verka Butter, chili powder, sea salt, pepper and honey.
- Lay out the cobs in a shallow tray and pour the mixture over them.
- Cover and allow the cobs to marinate for 2-3 hours.
- Turn the cobs every 30-40 minutes for the milky butter to soak in well.
- Heat up a grill or turn on the oven to 200 degrees C. (you can also use an open gas flame)
- Roast the cobs within the tray, rotating them every 15 minutes. If you are grilling on an open fire, keep brushing them with the marinating liquid.
- Serve them hot when they are browned and blistered.
- The leftover coconut milk can be passed around for smearing on to the cobs !
Note : Chili flakes can be used instead of chili powder. Chopped spring onion greens can be scattered over the cobs when they are half done. Use a tin or tray which is as small as possible. This will enable the cobs to be somewhat submerged in the milk. Cut the cobs into two if needed.