#RavsRecipes: Grilled Coconut Corn On The Cob — Yeah, You Heard Me!

Basic beats complicated every single time. Image: Our Stable Table.

Corn is one of those things that people needlessly complicate.

Summertime eating is some of my very favorite eating. I love it more than all of the other winter holidays combined.

I anticipate pulling out the grill, dusting off the garden furniture, and settling in for long summer evenings spent eating smoky meats and charred veggies, drinking ice cold beer with the neighbors while watching our kids run wild.

Life really doesn't get any better than this.

(I know. Zika will threaten it all. But whatev. Let me just enjoy the last few weeks before the hysteria fully sets it, OK?)

Needless to say, the long days after New Year’s are spent dreaming up char-grilled goodness.

Just like in every other cooking situation, I believe simple food prepared well always beats fancy food executed poorly, or even moderately well. This is especially true for the grill.

Execution is everything. I know, it sounds basic as shit, but it's true.

The best things in life are like this: graphic design, Pinot noir, vacations, M Night Shyamalan movies, yoga, and liquid eyeliner.

Basic beats complicated every single time.

Corn is one of those things that people needlessly complicate. It's an ancient food that has been part of our food chain for hundreds (thousands) of years. We have been cooking it with fire for as long as we've been consuming it, and guess what? It's better when it's executed well.

Food can be a revelation, a simple truth exposed with slow heat and perfectly-paired complimentary ingredients. Corn on the cob and coconut milk are a perfect pair that becomes summer goodness when exposed to the slow heat of the grill.

This is so simple that anyone can do this and most likely do it well.

Ingredients:

8 ears fresh corn on the cob, shucked

1 can full-fat coconut milk

2 limes, quartered

2 Tbsp. coarse sea salt

Directions:

In a large, rectangular dish, pour can of coconut milk evenly over shucked corn. Rub into ears of corn and marinate for one hour.

Feel free to set shit on fire and drink a beer during this time.

On a pre-heated grill (charcoal or gas), place corn directly on the outer edges of the grate. You can cook the rest of your food in the middle of the grill while your corn cooks. Cover.

Turn corn over after 15 minutes. Cover again.

Cook for another 15 minutes. Remove from grill. The corn should be soft, plump, and slightly caramelized.

Drizzle coconut milk over corn, squeeze lime, and salt sparingly.

Eat and enjoy immediately.

Then go ahead and make another batch, because this won't last long!

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