Crazy cool coconut corn!
Fresh juicy corn grilled and dressed with a delicious smoky coconut sauce.
Now this is going back a few years but when I was a child in the islands, one of the ‘treats’ my grandmother used to buy me when we went to the market, was a grilled corn cob which I would happily nibble on as my snack for the duration of the shopping trip. No butter or seasoning, just sweet fresh grilled naked corn at its best.
Times have changed obviously since the 1800’s and now there must be a hundred and one ways to make corn more exciting. Inspired by how the Mexicans cook corn and by the many wonderful recipes already online (check out the amazing Internet Chef Bridget Davis with her street corn video and Bobby Flay’s Grilled Corn recipe) I set out to enhance that beautiful grilled corn cob of my childhood using some of my favourite island flavours.
And boy have we a recipe for you to try. Fresh juicy corn is grilled and dressed with the most wonderfully delicious smoky coconut sauce. The sweetness of the corn, the smokiness of the grilling process and the paprika marries so well with the lovely coconut cream that you may be tricked into thinking your corn was cooked in a hangi (underground oven). And for you butter and salt lovers, it is hard to believe corn can taste this good without any butter involved. Yeah I know right.
This is easy and makes what can sometimes be an ordinary side dish, a complete prom queen of a dish. Wow, where did that come from? Haha must still be thinking of my days of youth. Give this a go. Just cook the corn, lash the coconut dressing on and wow them.
- 6 ears of corn
- 1 tablespoon of smoked paprika
- 1 cup thick coconut cream (fresh or tinned)
- 2-3 tablespoons of fresh lemon juice
- 1/3 teaspoon of salt
- Salt to season
- Freshly grated coconut to garnish*
- Remove 1 layer of the outer husk from the corn and soak corn in water for 30 mins. Drain water and shake off any excess then barbecue corn with husks intact on a grill plate with lid closed turning every so often until cooked (around 30-40 minutes).
- In a heatproof bowl, combine paprika, 1/3 tsp salt, lemon juice and coconut cream. Whisk until well combined. Heat for 50 seconds on high in the microwave or in a small saucepan over the stove until the sauce is hot. Taste and adjust lemon/ salt to suit.
- Once corn is cooked peel husk back and remove silks. Arrange corn on a platter, season with salt then brush dressing on generously and garnish with grated coconut.
- If barbecuing is not an option, simply cook corn in the oven for 45 minutes on 200C until tender. Then pull husk back, remove silks and finish off on a grill pan for added colour and flavour. Tastes as good as outdoor grilling 🙂
- *No special equipment is required to make freshly grated coconut if you're not in the islands. Coconuts can be found in your local supermarket. Crack one open, slice pieces off and grate using a small handgrater.
- This recipe makes plenty of dressing for around 10-12 ears of corn.