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.

Adam Schop
December 2015

Gallery

Paul Costello

Recipe Summary

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.