Thai-Style Corn on the Cob | Dorothy Lane Market

Thai-Style Corn on the Cob

PREP TIME 5 mins
COOK TIME 30 mins
SERVINGS 8
Chef Carrie Walters
  • POSTED Jul 27th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 1 cup unsweetened coconut milk
  • ½ cup soy sauce
  • 4 Tbsp light brown sugar
  • 2 Tbsp Asian fish sauce
  • 2 Tbsp fresh lime juice
  • 8 ears corn, shucked
  • 2 Tbsp chopped cilantro, for garnish
  • 2 Tbsp Cotija cheese, finely grated for garnish
  • 1 lime, cut into wedge for serving

INSTRUCTIONS

1
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.
2
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.
3
Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.

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Thai-Style Corn on the Cob

Dorothy Lane Market
PREP TIME 5 mins
COOK TIME 30 mins
SERVINGS 8

INGREDIENTS

  • 1 cup unsweetened coconut milk
  • ½ cup soy sauce
  • 4 Tbsp light brown sugar
  • 2 Tbsp Asian fish sauce
  • 2 Tbsp fresh lime juice
  • 8 ears corn, shucked
  • 2 Tbsp chopped cilantro, for garnish
  • 2 Tbsp Cotija cheese, finely grated for garnish
  • 1 lime, cut into wedge for serving

INSTRUCTIONS

1
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.
2
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.
3
Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.

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