© John Kernick
Active Time
N/A
Total Time
35 MIN
Yield
Serves : 4

F&W’s Kay Chun makes the delicious, sticky-sweet Asian glaze on this corn with coconut milk, soy sauce, sugar and fish sauce, adding lime juice for a hit of tang. Slideshow: Healthy Thai

How to Make It

Step 1    

In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.

Step 2    

Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.

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