Grilled Sweet Corn on the Cob With Salty Coconut Cream | Oregonian Recipes
When Linda Faus' Restaurant Request column returned to the pages of FOODday, this dish was the first recipe she featured. One bite and you'll know why. T...
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Cooking tools:
- Pot
- Mixing bowl
- Grill
- Tongs
- Pastry brush
- Cooling
- Stove
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Colander
- Slotted spoon
- Refrigerator
- Ladle
- Plate
- Serving platter
- Spoon
- Whisk
- Saucepan
Ingredients
- 2 cups UHT coconut cream (see note)
- 1 pandanus leaf, scrunched and bruised (see note)
- 1 1/2 tablespoons granulated sugar
- Kosher salt
- 12 ears fresh corn, shucked (leave the stem on as a handle)
- Lime wedges
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