Thai-Style Corn on the Cob
|1 cup unsweetened coconut milk|
|1/2 cup soy sauce|
|4 Tbsp light brown sugar|
|2 Tbsp Asian fish sauce|
|2 Tbsp fresh lime juice|
|8 ears corn, shucked|
|Chopped cilantro, for garnish|
|Cotija cheese, finely grated for garnish|
|Lime wedges, for serving|
In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce, and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes.
Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.
Makes 8 servings