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Charred Corn on the Cob
SUBMITTED BY:
ecdc
"This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!"
RECIPE RATING:
Read Reviews
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PREP TIME
15 Min
COOK TIME
10 Min
READY IN
8 Hrs 25 Min
Original recipe yield 5 ears
SERVINGS
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Servings
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METRIC
INGREDIENTS
2 tablespoons honey
1 tablespoon salt
1/2 cup milk
6 cups coconut milk
1/2 cup butter, melted
5 corn on the cob, husked
5 tablespoons butter
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DIRECTIONS
Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
Preheat a charcoal grill for medium heat.
Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.
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REVIEWS
Reviewed on Jun. 5, 2007 by
Melanie S.
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Melanie S.
Jun. 5, 2007
I left this to marinate overnight and it was really bad. I don't know if I did something wrong but when I put it on the grill it just got really hard. Maybe the corn was bad.
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3 users found this review helpful
I left this to marinate overnight and it was really bad. I don't know if I did something...
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Reviewed on Jul. 10, 2006 by MKSRD
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MKSRD
Jul. 10, 2006
Good concept, but the marinade did not really stay with the corn through grilling. There was only a light flavor, overall not worth the work to prepare.
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3 users found this review helpful
Good concept, but the marinade did not really stay with the corn through grilling. There was...
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Charred Corn on the Cob
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