Charred Corn on the Cob

Corn on the cob is marinated overnight in coconut milk and butter before being charred over a charcoal fire. This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 837 Calories

Ingredients

• ½ cup milk
• ½ cup butter, melted
• 2 tablespoons honey
• 1 tablespoon salt
• 5 tablespoons butter
• 6 cups coconut milk
• 5 corn on the cob, husked

Recipe Instructions

Step 1

Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.

Step 2

Preheat a charcoal grill for medium heat.

Step 3

Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.