6 ears corn, not husked
1/4 cup thick coconut milk (the thicker milk solids found at the top of can before it is shaken)
2 tablespoons chopped fresh cilantro
1 tablespoon curry powder
1/2 teaspoon salt
1 teaspoon onion powder
1/8 to 1/4 teaspoon ground red pepper
Prepare medium-hot fire in grill. Peel back husks from corn, remove the silks.
Combine coconut milk, cilantro, curry powder, salt and red pepper in small bowl. Mix well. Brush on corn.
Bring husks back over cobs.
Grill corn turning frequently, until husks are dry and kernels are beginning to brown, 15 to 20 minutes.
Serve hot off the grill.
Recipe makes 6 servings.
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