Name: Thai Grilled Corn
Prep time: 5 min
Cook time: PT-487102H44M13S
Total time: 12 min
Cuisine: Thai
Ingredients: 4 corn cobs; ½ can coconut cream (thick solids from coconut milk); 1 tsp salt; 1 Tbsp brown sugar; 1 lime (zested and juiced); ¼ cup shredded coconut; ¼ cup chopped peanuts or cashews; 1 Thai chili, sliced; 1 lime, cut into wedges; ¼ cup fresh cilantro leaves

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Short Description

This Thai Grilled Corn transforms simple corn cobs into vibrant, savory-sweet treats—brush them with coconut-citrus glaze, char on the BBQ, and top with tropical garnishes for an irresistible summer snack.

Why You’ll Love This Recipe

Bold Thai-inspired flavors: Coconut, lime, and brown sugar create a luscious, tangy coating.
Charred perfection: Grilling adds smoky depth and satisfying bite.
Fresh, crunchy topping: Nuts, chili, and cilantro give every bite texture and brightness.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the Corn

4 corn cobs
½ can coconut cream (the thick solids from coconut milk)
1 tsp salt
1 Tbsp brown sugar
1 lime (zested and juiced)
¼ cup shredded coconut

Toppings

¼ cup chopped peanuts or cashews
1 Thai chili, sliced
1 lime, cut into wedges
¼ cup fresh cilantro leaves

Directions

Prepare the Glaze
- In a small pot, combine coconut cream, salt, brown sugar, lime zest, and lime juice over medium heat.
- Stir until sugar and salt dissolve, resulting in a smooth glaze.
Preheat and Coat the Corn
- Preheat your BBQ to high heat.
- Using a pastry brush or clean paper towel, brush the coconut glaze over all sides of the corn cobs.
Grill the Corn
- Place corn on the hot grill.
- Cook for about 5–6 minutes, turning occasionally to get charred, dark spots all around.
Finish and Garnish
- Transfer corn to a serving platter.
- Top with a squeeze of fresh lime juice, a sprinkle of shredded coconut, chopped nuts, sliced Thai chili, and fresh cilantro.
Serve
- Offer lime wedges alongside for extra zest.
- Serve immediately, while still warm and charred.

Servings And Timing

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 5–6 minutes
Total Time: ~12 minutes

Variations

Cheesy twist: Sprinkle crumbled queso fresco or grated Parmesan after grilling.
Smoky kick: Add a dash of smoked paprika or chipotle powder to the glaze for deeper flavor.
Sweet crunch: Swap nuts for macadamia or toasted coconut flakes.
Herbaceous finish: Add finely chopped fresh mint or Thai basil in place of cilantro.

Storage/Reheating

Best fresh: Eat immediately while crisp and flavorful.
Leftovers: Store in an airtight container in the fridge for up to 1 day—reheat briefly on the grill or in the oven for crisp edges.

FAQs

1. Can I Bake Instead of Grilling?

Yes—roast at 220 °C (425 °F) for about 12–15 minutes, rotating halfway until charred.

2. What Is Coconut Cream?

The solid layer that rises to the top of canned coconut milk. Chill the can and scoop the firm cream off before use.

3. How Spicy Is Thai Chili?

They pack heat—remove seeds for less spice or replace with mild red chili for subtler flavor.

4. Can I Use Regular Coconut Milk?

Yes—just simmer it longer to thicken slightly, but flavor stays delicious.

5. Is This Vegan-Friendly?

Yes—ensure toppings (like nuts and chili) are plant-based. Omit any cheese garnishes.

Conclusion

This Thai Grilled Corn is a vibrant, flavorful twist on classic street corn—combining creamy coconut glaze, smoky grill marks, and crunchy Thai-inspired toppings. Quick to prep and bursting with fresh flavors, it’s the perfect side for summer barbecues, picnics, or a zesty snack anytime. Enjoy!