Thai-Glazed Corn

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 

Thai-Glazed Corn
Photo: © John Kernick
Total Time:
35 mins


  • 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


  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.

  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.

Related Articles