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Foraging with Alexis Nikole Nelson.
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.
pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)
Fresno chilies OR 3 serrano chilies, stemmed, quartered lengthwise, seeded and thinly sliced
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