THAI GLAZED CORN RECIPE - (4.4/5)
Provided by DreiFromBK
Number Of Ingredients 9
Steps:
- In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes. Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.
GRILLED CORN ON THE COB WITH CHILI-LIME BUTTER AND COTIJA CHEESE
Steps:
- Heat a grill to medium-high heat. Grill the corn in their husks until the husks start to blacken, about 3 minutes per side.
- Mix together the butter, chili powder, cayenne pepper, lime juice and some salt and black pepper in a bowl until incorporated.
- Peel back the corn husks, leaving on to use as handles while eating. Rub the chili-lime butter all over the corn. Garnish with the cotija cheese.
GRILLED CORN WITH SOUR CREAM AND COTIJA CHEESE
Tender grilled corn on the cob is a must at any backyard barbecue. The creamy, spicy topping brings it over the top.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 5
Steps:
- Wrap each ear of corn with a 2-inch band of foil to keep husks in place. Soak corn in a large bowl of cold water, 10 minutes. Remove from water, shaking off excess. Grill corn directly over heat source, turning often, until husks are charred and kernels are tender, 8 to 10 minutes.
- Transfer corn to a platter. Peel back husks and spread sour cream over cobs with a butter knife. Sprinkle evenly with cheese and paprika. Season to taste with salt and pepper and serve immediately.
Nutrition Facts : Calories 133 g, Fat 5 g, Fiber 2 g, Protein 4 g
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