Coconut-Grilled Corn Recipe

A person who grills food, especially as a cook in a restaurant. 2. an appliance for grilling food. Origin of griller Expand. … griller was in Denver, on the quiet, to get more men together.


Coconut-Grilled Corn Recipe


  • 3/4 cup unsweetened coconut milk
  • 2 tbs. palm sugar or light brown sugar, or more to taste
  • 1 piece (2 in.) pandanus leaf (available in Asian markets) or 1 or 2 bay leaves
  • 1/4 tsp. salt
  • 4 ears sweet corn, husked or husk stripped back and tied together to form handle

How to make it

    • Combine coconut milk, sugar, pandanus or bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.

    • Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes  per side, 8 to 12 minutes in all, turning with tongs.

    • Baste corn one final time, transfer to platter or plates, and serve. Serves 4 person.

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