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Milk Street Recipe

Charred Corn with Coconut, Chilies and Lime

15 minutes

Charred Corn with Coconut, Chilies and Lime

In this recipe, inspired by Andy Ricker’s grilled corn from his book “Pok Pok,” cut corn kernels pair with coconut to make a delicious savory-sweet side that’s perfect for cookouts or potlucks. The natural sugars and fat in the coconut milk speed the charring of the corn kernels (be sure to use a broiler-safe baking sheet for this recipe). Lime and coconut are a natural pairing, and whisked together they make an excellent finishing drizzle that’s bright, yet creamy. If corn is in season, cut the kernels from freshly shucked ears; you’ll need 3 large or 4 medium ears.

Ingredients
  • 1

    pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)

  • 2

    Fresno chilies OR 3 serrano chilies, stemmed, quartered lengthwise, seeded and thinly sliced

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