Coconut Milk Basted Corn On The Cob Food

COCONUT MILK-BASTED CORN ON THE COB

Steps:

• In a small saucepan combine coconut milk, brown sugar, and salt. Cook mixture over medium-low heat just until it simmers, stirring until sugar dissolves (about 12 minutes). Remove mixture from heat. Cool to room temperature.
• To prepare corn, pull back husks from the cobs, leaving husks attached. Remove silks. With husks pulled back, use kitchen scissors to trim off about 2 inches of the husks (so each ear of corn looks like it's wearing a skirt). (Or tie back with 100% cotton kitchen string.)
• For a charcoal grill, arrange medium-hot coals around a drip pan. Test for medium heat above the pan. Place corn on grill rack over drip pan. Brush with some of the coconut milk mixture. Cover and grill for 30 to 35 minutes or until corn is tender, turning and brushing with coconut milk mixture every 10 minutes. (For a gas grill, preheat grill. Reduce heat to medium. Adjust heat for indirect cooking. Place corn on grill rack over unlit burner. Grill and brush as above.)
• Serve corn drizzled with the remaining coconut milk mixture. If desired, sprinkle with toasted coconut.

SLOW-COOKED CORN ON THE COB

Steps:

• In a 5- or 6-qt. slow cooker, combine first 9 ingredients. Cook, covered, on high 2-3 hours or until tender. Serve with cilantro and green onions.

CORN ON THE COB WITH COCONUT AND LIME

Steps:

• Heat your grill to medium-high. Grill corn, turning occasionally, until cooked through and lightly charred, 10 to 12 minutes. (Alternatively, add corn to a large pot of salted boiling water and cook for 5 to 7 minutes.)
• Meanwhile, zest the lime. Set aside the zest then cut the lime in half. Cut one half into four wedges and squeeze the remaining half into a small bowl. Stir the coconut oil and half the chopped coconut chips into the lime juice.
• Slather hot corn with coconut oil mixture and season with salt. Sprinkle with lime zest and remaining coconut chips. Serve with lime wedges alongside for squeezing.