Adapted from Kris Yenbamroong at Night + Market
This is a Thai twist to grilled corn. The coconut milk with the coconut sugar adds a layer of tropical sweetness, and the turmeric adds its zappy brightness to keep the flavors interesting.
- In a large pot, bring salted water to a boil. Blanch each piece of corn for a minute or two. Set aside.
- 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 medium 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.
Javier Cabral is the editor in chief of L.A. Taco, associate producer for The Taco Chronicles, and the co-author of Oaxaca: Home Cooking From the Heart of Mexico. Follow his never-ending taco rager at @theglutster.