Recipes Thai-Glazed Corn 1 Review 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 By Kay Chun Kay Chun Test Kitchen Senior Editor. Food & Wine's Editorial Guidelines Updated on September 1, 2014 Print Rate It Share Share Tweet Pin Email Photo: © John Kernick Total Time: 35 mins Yield: 4 Ingredients 1/2 cup unsweetened coconut milk 1/4 cup soy sauce 2 tablespoons light brown sugar 1 tablespoon Asian fish sauce 1 tablespoon fresh lime juice 4 ears of corn, shucked Chopped cilantro, for garnish Finely grated Cotija cheese, for garnish Lime wedges, for serving Directions 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. 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. Rate it Print