
Yields:
4
Total Time:
35 mins
F&W's Kay Chun makes the delicious, sticky-sweet Asian glaze on this corn with coconut milk, soy sauce, sugar, and fish sauce, adding lime juice for a hit of tang.
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Ingredients
- 1/2 cup
unsweetened coconut milk
- 1/4 cup
soy sauce
- 2 Tbsp.
light brown sugar
- 1 Tbsp.
Asian fish sauce
- 1 Tbsp.
lime juice
- 4
ear corn
Chopped cilantro
Finely grated Cotija cheese
Lime wedges
Directions
- Step 1In 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.
- Step 2Light 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.
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