In a last~ditch effort to complete required community service hours a couple of years ago, my son went to work for a local summer outdoor event. He was assigned to roasting corn for the Natural Market, PCC {a fantastic leader in local~organic food grocery store that has been a trail blazer in this category for decades in the PNW}. He came home with a few burns on his arms, some singed hair and some ears of delicious corn, unlike anything I have ever tasted before and most importantly, a recipe.
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Of course this is the peak of the season for corn, so you can do most anything with it and chances are it will be delicious. But I really recommend you try this, the finished product gives you all of the delicious sensory, flavor explosions of eating a fresh ear of corn, but added in is the caramelized, rich, roasted flavors and textures of corn that has been soaked in coconut cream and then roasted, all topped off with the fresh taste of basil and the spunk of some chili powder and sea salt.
Truly extraordinary.
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As I am dreaming about how delicious this corn was when I finally made it the other night, and realizing that I am going to be driving through miles of cornfields tomorrow as I migrate from Chicago to Purdue U in Indiana, to visit above mentioned son for a football game; I think it’s only appropriate that I share this recipe with you, as I indulge in a little go~go inflight wifi {a little slow, I’d say, but just read they will be speeding things up soon}.
Kao Pod Yang: Corn on the Cob, Thai style
1/4 cup coconut cream
{the thick part at the top of a can of coconut milk}
1 cup water
{though next time I make this I’m going to substitute the water with lime juice}
3 teaspoons salt
3 tablespoons chopped fresh basil
Hot chili powder, to taste {optional}
8 ears of corn, husks removed
In a small saucepan over medium heat, combine coconut cream, water {or fresh squeezed lime juice} and salt and heat until salt is dissolved. Pour into a 9×13 inch baking pan; stir in basil and chili powder, if desired.
Soak/ dip each ear of corn in mixture; rotate until well covered. Grill over high heat for 3~4 minutes, then dip each ear in mixture again {and rotate}. Grill on another side and repeat until all sides are cooked to your preference.
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Pranee’s note: Dipping the ears of corn in the coconut mixture keeps them moist. This is a time saver and tastes better than brushing mixture over the corn.
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This is PCC Cooks instructor Pranee Halvorsen’s favorite childhood snack in Thailand, to visit the PCC site and hop over to Pranee’s other creative corn recipes, Mo Hanh, which is Grilled Corn with Scallion Oil and also Grilled Corn with Sweet and Sour Sauce, click on Splendid Corn.
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enjoy!
Emily, I LOVE roasted corn (& other veggies too) and this one looks and sounds delish! This weekend it will be put to the test as we hoast one of the NFL football games at our home.
Thanks for this delight. xx's
Yum! I want to make it this weekend. And your dahlias are just gorgeous, too. Happy Friday, Emily! XOXO
I love roasted corn! This looks fabulous and I cannot wait to try it! Enjoy your weekend!
Oh I can't wait to try this!!
Teresa
xoxo