Lunch: Grilled Sweet Corn with Coconut Glaze
Ingredients
One 15-ounce can unsweetened coconut milk
1 tablespoon coconut sugar
2 teaspoons kosher salt
2 teaspoons ground turmeric
6 ears of corn, shucked
Instructions
In a small saucepan, combine the coconut milk, coconut sugar, salt and turmeric. Bring to a boil, stirring to dissolve the sugar. Cook until slightly thickened, about 10 minutes.
Light a grill or heat a grill pan over moderate heat. Brush the corn with some of the coconut glaze and grill, turning and basting occasionally, until slightly charred and crisp-tender, about 20 minutes. Brush the corn with more glaze and serve warm.
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Nutrition Facts
Serving Size: 6
| Amount Per Serving | ||
|---|---|---|
| Calories 0 | ||
| Fat 0 | ||
| Carbohydrate 0 | ||
| Protein 0 | ||
