thai grilled sweetcorn
(1 rating)
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This is a fun way to add a little zest to your BBQ! I make this gluten-free using a g.f. beer or apple cider, but if you don't have issues in that area, a hefeweizen (or whatever you have on hand) will be perfect!
(1 rating)
yield
4 serving(s)
prep time
1 Hr
cook time
15 Min
Ingredients For thai grilled sweetcorn
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4ears of sweetcorn, leaves intact, silk removed
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1stalk of lemongrass, inner stalk sliced into long thin strips
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1 bottlebeer
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1lime, zested & juiced
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1 stickbutter, slightly softened, not melted, or 1/2 cup extra virgin coconut oil
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2 Tbspcoconut cream
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1/2 tspcayenne pepper
How To Make thai grilled sweetcorn
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1Bruise the stips of lemongrass, then place one or more strips into each ear of corn, between the kernels and leaves. Place ears into a container and add the beer and the lime juice. Let marinate for an hour or so.
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2While the corn is marinating, prepare the coconut-lime butter. Beat the lime zest, coconut cream and cayenne pepper into the butter or coconut oil until well combined, but don't overbeat. Using a spatula, place mixture onto a sheet of cling wrap or wax paper and shape into a log (or shape of your choice), and chill until ready to use.
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3Grill corn on a medium to medium-low heat, husks on, for 10-15 minutes, turning every few minutes till done.
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4Remove leaves and serve with a slice or two of the coconut-lime butter. Enjoy!
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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