Thai-Style Grilled Corn with Roasted Peanuts

Peanut or vegetable oil, for brushing grill
2 tbsp. unsweetened, reduced-fat coconut milk
1 tsp. light brown sugar
1 1/2 tsp. reduced-sodium soy sauce (or tamari)
1 1/2 tsp. lime juice
1 tsp. grated lime zest
1 tbsp. chopped cilantro
1/4 tsp. sriracha
1/4 c. lightly salted, dry-roasted peanuts
4 medium ears fresh corn, husked


Method: Brush grill with oil and preheat to medium. Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, cilantro, and sriracha in a small bowl. Pulse peanuts in a food processor until finely ground. Transfer to a large plate. Place corn on grill and cook 8-10 minutes, or until browned and lightly charred in spots, turning occasionally. Brush with half of coconut milk mixture and grill 2 minutes more. Brush with remaining coconut mixture and roll in crushed peanuts until coated.


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