CHARRED CORN ON THE COB
This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!
Provided by dollychiaa
Categories Side Dish Vegetables Corn
Time 8h25m
Yield 5
Number Of Ingredients 7
Steps:
- Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
- Preheat a charcoal grill for medium heat.
- Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.
Nutrition Facts : Calories 836.6 calories, Carbohydrate 15.7 g, Cholesterol 81.3 mg, Fat 88.3 g, Fiber 3.1 g, Protein 6.6 g, SaturatedFat 70.6 g, Sodium 1653.4 mg, Sugar 8.1 g
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