Cambodian Grilled Corn

Cambodian Grilled Corn

Cambodian Grilled Corn

Cambodian Grilled Corn


4 ears of sweet corn

1 cup of unsweetened lite coconut milk

2 tbsp brown sugar

2-3 bay leaves

1 tsp salt

½ tsp pepper

cilantro (garnish)

aluminum fo


Preheat grill to med-high heat. Oil if necessary

On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper

Simmer uncovered for 5-7 minutes, until sugar is dissolved

Carefully peel back the corn husks and remove the silk from each ear of corn

Using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn

Fold a piece of aluminum foil a few times to create a grill guard

Place each piece of corn on the grill. The husks should sit on the foil so they don’t burn

Grill the corn, rotating every 2 minutes to ensure it’s evenly browned

Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.

Remove corn from the grill, baste one more time and serve with cilantro garnish

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