This wonderfully charred Jamaican-style grilled corn is rolled in shredded coconut. It’s one of the most popular dishes on the menu at Miss Lily’s in New York City.

December 2015

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Credit: Paul Costello

Recipe Summary test

total:
40 mins
Yield:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Light a grill or heat a grill pan. In a food processor, combine the chile, scallions, onion, garlic, thyme, allspice and salt and puree until smooth. Whisk 1/2 cup of this fresh jerk sauce into the mayonnaise; reserve the rest for another use.

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  • Grill the corn over moderate heat until lightly charred, 12 to 15 minutes. Spread the jerk mayo all over the corn; transfer to a platter. Shower the corn with the coconut and serve with lime wedges.

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