- One 15-ounce can unsweetened coconut milk
- 1 tablespoon coconut sugar
- 2 teaspoons kosher salt
- 2 teaspoons ground turmeric
- 6 ears of corn, shucked
How to make this recipe
In a small saucepan, combine the coconut milk, coconut sugar, salt and turmeric. Bring to a boil, stirring to dissolve the sugar. Cook until slightly thickened, about 10 minutes.
Light a grill or heat a grill pan over moderate heat. Brush the corn with some of the coconut glaze and grill, turning and basting occasionally, until slightly charred and crisp-tender, about 20 minutes. Brush the corn with more glaze and serve warm.
The glaze can be refrigerated overnight.