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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.
4
Servings
15 minutes
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
Pardon the interruption
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July 16, 2022
Exceptionally Good!
I made this today as written and was almost surprised by how delicious it tasted. You're right...lime and coconut are a great pairing! Pretty easy to put together, and it pairs well with just about anything. Note that it took over 10 minutes under my broiler to just start charring. Thanks again Ms. Rackow and Milk Street team!
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Took me a while, but I finally found one that didn't work for me - too salty, lime overwhelmed the other flavors, and my corn just kind of parched instead of charred. Wasn't a total disaster, but if I try it again I'll reduce the salt and lime, and prop the baking sheet up on another inverted pan so the corn is much closer to the broiler element.