We cannot get enough grilled sweet corn this time of year. We especially enjoy our Mexican-Inspired Grilled Corn as a side dish for summer cookouts. But honestly, we needed to switch it up. Keith developed this recipe for coconut sweet corn quite accidentally really, but trust me, it is a winner. Don't let the ingredients scare you; this flavor combination is unusual but quite extraordinary.
I had been dying to take Keith to one of my most favorite sandwich shops, Num Pang. I wanted him to try one of their incredible and unique Cambodian sandwiches in hopes that it would inspire him to make me one at home (stay tuned, I'm still pushing for this to happen).I knew that Keith would love this place. I knew he would adore the food, and I knew that he would be inspired. What I hadn't counted on was that it was the corn side dish, not the sandwich, commanded his attention. He was strangely perplexed and attracted to this odd, unfamiliar taste combination. He could not stop talking about it for days afterwards. So in true superman cooks fashion, he insisted on re-creating it. Although we loved the flavor and the look of the "street style" corn on the cob, Keith's version is cut off the cob. He also created our own unique proportion of ingredients (slightly heavy on the cilantro I am quite sure) that made this dish unique. The results were spectacular! You simply must try it.
- 4 ears of corn
- ¼ C mayo
- ½ C chili sauce (not the spicy variety). We like Heinz of course!
- 3 TBSP. fresh cilantro chopped
- ½ C flaked coconut
- Place 4 ears of corn in microwave with husks on (yes with husks on) and cook for 8 minutes
- With pot holder, remove corn and cut bottom inch of corn off so that the cob can be seen
- Stand corn on counter and pull husks from the top. Cob will slide out corn silk free (this is a great way of cooking corn and husking without the mess or struggles)
- If you prefer boiling the corn the traditional way, that works well also.
- Once corn is husk free, you need to char the corn. You can use the grill and put directly on the grates of grill turning often to allow the kernels to blacken or brown to your liking.
- If you do not have a grill you can do this on your gas stove by laying the corn directly on the burners until browned.
- Once corn is roasted, use a knife to slice the kernels from the cob into a large bowl.
- Transfer corn to a large sauté pan and add the mayo and the chili sauce and cook over medium heat until warm and combined.
- Turn heat off. Add chopped cilantro and coconut and combine.
- Add salt and pepper to taste and enjoy.
- This goes great with BBQ or any picnic meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Side dish
- Cuisine: Cambodian