Who doesn't love sweet summer corn?
While I have cooked corn multiple ways, from boiling to barbecue, and have a drawer full of corn-handling and eating tools, this, by far, has become my favorite way of serving corn.
Better yet, no gadgets required!
Tip #1 Choose corn with long stems still attached
Tip #2 Look for dry silk - wet and gooey means old corn.
Tip #3 Pull back the husk a few inches to assess kernel condition. Look for large and plump!
(I have bought corn that looked plump only to peel it and discover the kernels were barely developed.)
When
peeling back the husk, be careful not to rip the leaves off. You need
to have enough husk left to make a sturdy handle. And, as pretty as it
might look tied with a strand of husk, it will come undone.
Save yourself the headache and use butchers twine instead!
Butter and salt are great. So are mayo and chili powder. But something about this combination of sugared coconut milk, cinnamon and chipotle, compliments the corn's natural sweetness in an unexpectedly wonderful way.
Each time you turn the corn over the fire, baste with the reduced coconut milk until it is gone.
As soon as it is off the fire, while it is still wet from the baste, sprinkle with toasted coconut.
Toasted Coconut Corn
Ingredients
4 - 6 ears un-shucked corn (look for long stems)
6 - 8 oz Coconut Milk
1 T brown sugar
1 t coconut extract
1/8 t cinnamon
1/8 t chipotle powder
salt and pepper
shredded sweetened coconut
Directions
Heat
coconut milk, brown sugar, coconut extract, cinnamon, chipotle powder,
salt and pepper over medium - low heat until reduced and thickened.
Carefully peel back corn husk leaves back one at a time. As soon as you peel the thin inner leaves you can easily grasp the silk and pull it off. Fold husk all the way back and tie with butcher's twine to form a handle.
Roast over a low fire, basting with the coconut milk and turning frequently until nicely browned.
Spread shredded coconut on a parchment paper lined sheet pan and broil on low, tossing frequently until starting to brown.
Transfer hot corn to a platter and sprinkle with toasted coconut.
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