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.
1 Scotch bonnet chile, stemmed and seeded
6 scallions, chopped
1/2 medium onion, chopped
2 garlic cloves
2 1/4 teaspoons thyme leaves
10 whole allspice berries
1 1/2 teaspoons kosher salt
1 cup mayonnaise
8 ears of corn, shucked
1 cup sweetened shredded coconut
2 limes, quartered
How to Make It
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.
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.