Cambodian Grilled Corn
Chef on Call
- Cuisine: Asian
- Course: Side Dish
- Features: Grilling, Fast, Kid-Friendly
Summary:
This simple treatment makes grilled corn irresistible. For this recipe, Steven Raichlen creates a cooler zone on the grill by covering one-third of the grate with a double layer of aluminum foil. He arranges the corn with the husks on the foil, which helps to keep them from burning. And he moves the corn around during the grilling so that it cooks evenly.
The green pandanus leaf called for here, sometimes called screw-pine leaf or pandan, is commonly used in Southeast Asian cooking and has a floral flavor. It is available in both fresh and dried form at Asian markets. A fresh bay leaf is an acceptable substitute.
4 servings
Ingredients:
- 3/4 cup unsweetened coconut milk
- 3 tablespoons palm sugar or light brown sugar, or to taste
- 1 2-inch piece of pandanus leaf or bay leaf (see headnote)
- 1/4 teaspoon salt
- 4 ears sweet corn (in the husk)
Directions:
Combine the coconut milk, sugar, pandanus or bay leaf and salt in a small saucepan over low heat. Gently cook for 3 to 5 minutes, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature.
Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650 degrees). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.
Pull the husks back from the corn, leaving them attached to the stem ends; discard any corn silk. Tie back the husks with kitchen twine and use scissors to trim a few inches off the husks. Place the ears on the grate so that their husks lay on the foil, to keep them from burning. Grill the corn for 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides (8 to 12 minutes total). Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling. If the corn cooks quickly, move it to the indirect-heat or foil-lined side of the grate.
Baste the corn one final time, then transfer to a platter or plates, and serve warm.
Recipe Source:
From Steven Raichlen's upcoming cookbook, "Planet Barbecue."
E-mail the Food Section with recipe questions.
(Michael Temchine for The Washington Post)
