Corn on the cob is something few people can pass up. In America, it’s a classic summer staple served with butter and salt. This recipe, one of three inspired by Pok Pok in Portland, OR, is a great way to prepare this American favorite with a wonderful Thai twist.
This recipe accompanies the post Portland, A Travelogue with Food.
- 6 large ears of corn, husked
- 1 cup unsweetened coconut cream
- 1 tablespoon granulated sugar
- 1 teaspoon kosher salt
- 1 pandan leaf, tied in a knot
- 1 - 2 limes, cut into wedges
- Bring a large pot of water to a boil. Add the corn and let cook for 6-8 minutes until tender (still a little firm, not mushy).
- Drain and set aside.
- Combine the coconut cream, sugar and salt in a small pot. Bring the mixture to a simmer but don't let it boil over medium-high heat. Add the pandan knot and turn the temperature down to low. Cover and let cook until the cream has thickened, 8-10 minutes.
- Discard the pandan leaf.
- Prepare a medium heat charcoal grill or stove top grill. Oil the grill surface well.
- pour the coconut cream mixture into a plate. Place each ear of corn in the mixture and rotate to evenly cover the ear before placing on the grill. Grill the corn until it is lightly charred in spots. Brush a few times with the coconut cream mixture.
- Remove the corn from the grill and lightly drizzle some of the cream on top. Serve with a lime wedge or two.