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Charred Corn with Coconut, Chilies and Lime

Charred Corn with Coconut, Chilies and Lime

By Julia RackowDecember 18, 2019

  • Makes
    4 servings
  • Cook Time
    15 minutes
  • Rating

In this recipe, inspired by Andy Ricker’s grilled corn from his book “Pok Pok,” cut corn kernels pair with coconut to make a delicious savory-sweet side that’s perfect for cookouts or potlucks. The natural sugars and fat in the coconut milk speed the charring of the corn kernels (be sure to use a broiler-safe baking sheet for this recipe). Lime and coconut are a natural pairing, and whisked together they make an excellent finishing drizzle that’s bright, yet creamy. If corn is in season, cut the kernels from freshly shucked ears; you’ll need 3 large or 4 medium ears.

Ingredients
  • 1

    pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)

  • 2

    Fresno chilies OR 3 serrano chilies, stemmed, quartered lengthwise, seeded and thinly sliced

  • ⅔

    cup coconut milk, divided

  • Kosher salt

  • ½

    cup unsweetened shredded coconut

  • Grated zest of 1 lime, plus 1 tablespoon lime juice

Heat the broiler with a rack in the uppermost position. In a large bowl, stir together the corn, chilies, ⅓ cup coconut milk and 1¼ teaspoons salt. Spread evenly on a broiler-safe rimmed baking sheet; reserve the bowl. Broil until charred, 5 to 7 minutes. Sprinkle evenly with the coconut, then broil until deeply toasted, 10 to 20 seconds. Transfer to a serving dish. In the same bowl, whisk the remaining coconut milk, lime juice and ¼ teaspoon salt, then drizzle over the corn. Sprinkle with the lime zest.

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