Guest guest Posted June 3, 2001 Report Share Posted June 3, 2001 * Exported from MasterCook * Curried Corn-On-The-Cob Recipe By : The Vegetarian Grill by Andrea Chesman, page 29 Serving Size : 6 Preparation Time :0:00 Categories : Grilling Side Dishes Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 ears corn -- unhusked 1/4 cup thick coconut milk -- (see Note) 2 tablespoons chopped fresh cilantro 1 tablespoon curry powder 1/2 teaspoon salt 1/8 teaspoon ground red pepper -- up to 1/4 SERVES 6 The sweetness of the corn plays beautifully against the coconut-based curry baste. 1. Prepare a medium-hot fire in the grill. 2. Peel back the husks from the corn and remove the silks. 3. Combine the coconut milk, cilantro, curry powder, salt, and red pepper in a small bowl and mix well. Brush on the corn. Bring the husks back over the cobs. 4. Grill the corn, turning frequently, until the husks are dry and the kernels are beginning to brown, 15 to 20 minutes. Serve hot off the grill. Note: Coconut milk is readily found in supermarkets these days. If you don't shake the can before opening, the thicker solids will float on top of the thinner milk and can be skimmed off. Thick coconut milk will enable the marinade to cling better to the corn. - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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