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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:
The reviewer gave this recipe 2 stars. This recipe average a 2.5 star rating.
Read Reviews (2)
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
 

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

DIRECTIONS

  1. Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
  2. Preheat a charcoal grill for medium heat.
  3. 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

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 5, 2007 by Melanie S.
I left this to marinate overnight and it was really bad. I don't know if I did something... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 10, 2006 by MKSRD
Good concept, but the marinade did not really stay with the corn through grilling. There was... MORE


 
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