Charred Corn on the Cob

4 Reviews

Prep: 15 min
Cook: 10 min
Ready In: 8 hr 25 min

“This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!” - by dollychiaa

Ingredients

2 tablespoons honey
1 tablespoon salt
1/2 cup milk
6 cups coconut milk
1/2 cup butter, melted
5 corn on the cob, husked
5 tablespoons butter

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Metric US

Original recipe yields 5 ears

Directions

Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
Preheat a charcoal grill for medium heat.
Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.

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Reviews (4)

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MKSRD

Jul. 10, 2006

"Good concept, but the marinade did not really stay with the corn through grilling. There was only a light flavor, overall not worth the work to prepare...." See more"

Melanie S.

Jun. 5, 2007

"I left this to marinate overnight and it was really bad. I don't know if I did something wrong but when I put it on the grill it just got really hard. Maybe the corn was bad...." See more"