recipe reviews for:

Charred Corn on the Cob

“Corn on the cob is marinated overnight in coconut milk and butter before being charred over a charcoal fire. 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!”

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Reviewed: Jun. 20, 2011

For all the trouble it's worth, it really doesn't do much. I was disappointed by this recipe.

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2 users found this review helpful

Reviewer:

Blondeprincess

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Cooking Level: Expert

Home Town: Jacksonville, Florida, USA

Living In: Macdill Afb, Florida, USA

Reviewed: May 29, 2011

I must admit this recipe made my corn tastier than usual (usual meaning I don't marinate it) but there was no sweet coconut milk flavor to it so I was a bit disappointed with that. To the person that said the corn was hard I think it was the corn or maybe you didn't cook long enough. We cook it longer than 15 min.

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1 user found this review helpful

Reviewer:

stefluvs2sign

Reviewed: 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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7 users found this review helpful

Reviewer:

Melanie S.

Cooking Level: Intermediate

Reviewed: 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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8 users found this review helpful