Cambodian Grilled Corn
SERVINGS:
Tested size: 4 servings
3/4 cup unsweetened coconut milk
3 tablespoons palm sugar or light brown sugar, or to taste
2-inch piece of pandanus leaf or bay leaf (see headnote)
1/4 teaspoon salt
4 ears sweet corn (in the husk)
Combine the coconut milk, sugar, pandanus or bay leaf and salt in a small saucepan over low heat. Gently cook for 3 to 5 minutes, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.
Pull the husks back from the corn, leaving them attached to the stem ends; discard any corn silk. Tie back the husks with kitchen twine and use scissors to trim a few inches off the husks. Place the ears on the grate so that their husks lay on the foil, to keep them from burning. Grill the corn for 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides (8 to 12 minutes total). Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling. If the corn cooks quickly, move it to the indirect-heat or foil-lined side of the grate.
Baste the corn one final time, then transfer to a platter or plates, and serve warm.
Tested size: 4 servings
3/4 cup unsweetened coconut milk
3 tablespoons palm sugar or light brown sugar, or to taste
2-inch piece of pandanus leaf or bay leaf (see headnote)
1/4 teaspoon salt
4 ears sweet corn (in the husk)
Combine the coconut milk, sugar, pandanus or bay leaf and salt in a small saucepan over low heat. Gently cook for 3 to 5 minutes, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.
Pull the husks back from the corn, leaving them attached to the stem ends; discard any corn silk. Tie back the husks with kitchen twine and use scissors to trim a few inches off the husks. Place the ears on the grate so that their husks lay on the foil, to keep them from burning. Grill the corn for 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides (8 to 12 minutes total). Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling. If the corn cooks quickly, move it to the indirect-heat or foil-lined side of the grate.
Baste the corn one final time, then transfer to a platter or plates, and serve warm.
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