THAI CORN ON THE COB
- Gourmetised
- Sep 4, 2020
- 1 min read
Come monsoon, we all love eating corn that is roasted over the coal, rubbed with lemon-chilli-salt mixture and served over a piece of husk, while standing on the roadside. Corn tastes best when roasted, rather than boiled, in my opinion. I have #gourmetised it up by giving it a Thai twist. You can easily include this dish as a starter when you make an Asian spread. This can also be part your barbecue theme. Serve it in skewers to make it fancy. Hope you like it!
SERVES 4
INGREDIENTS
2 Corn on the cob with husk removed
½ cup coconut milk
2 tbsp soy sauce
1 lemon - juice and zest
2 tbsp brown or cane sugar
Salt to taste
METHOD
Roast the corn over a grill or an open flame and keep aside.
Meanwhile in a small pan, mix all the remaining ingredients and heat it.
Bring it to a boil and let it cook until the mixture is syrupy consistency - about 7-8 min.
Now rub the corn with this paste with a brush and then place it on a grill pan or in the oven on grill mode for 3-4 min, or until the mixture caramelises on the cob.
Slice the corn in 4 and skewer them and serve hot.
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