Thai · PANTRYHOP RECIPE
Grilled Corn with Coconut Sauce and Chili Salt
25 minutes · 4 servings · vegetarian
A very common Thai market snack, easy to make with basic corn and coconut sauce.
Ingredients
Check you have the quantities below.
- 4 ears corn on the cob
- 1/2 cup coconut milk
- 1 tbsp sugar
- 1/4 tsp salt
- 1/2 tsp chili powder
- 4 lime wedges
Let’s make it
- Grill, roast, or pan-sear the corn until lightly charred and tender.
- Warm coconut milk with sugar and salt until dissolved.
- Brush the coconut sauce over the corn and sprinkle with chili powder.
- Serve with lime wedges.
Skip the chili powder for kids and let them add a squeeze of lime if they like.
Cooking time varies with equipment and batch size. Follow school allergy rules for children’s meals; keep perishable lunches cold.
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