Indulge in a unique twist on a classic dish with our Thai Coconut Lime Corn on the Cob recipe. This delightful street corn combines the rich, creamy flavor of coconut milk with the zesty freshness of lime and the aromatic touch of lemongrass, creating an irresistible blend of savory and tangy flavors. Perfect for summer barbecues or a simple family dinner, this recipe is sure to become a favorite among your guests.
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Ingredients:
- 4 ears of corn, husked
- 1 cup coconut milk
- 1 packet of Millie's Thai Lemongrass Sipping Broth
- 2 tablespoons butter, melted
- Juice of 1 lime
- Fresh cilantro, chopped (for garnish)
- Chili powder (optional, for a hint of heat)
- Salt, to taste
Instructions:
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Prepare the Corn:
- Preheat your grill to medium-high heat.
- Brush the corn with a little bit of melted butter and place them on the grill.
- Grill the corn, turning occasionally, until the kernels are tender and slightly charred, about 10-15 minutes.
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Make the Sauce:
- In a small saucepan, combine the coconut milk, Millie's Thai Lemongrass Sipping Broth, and the remaining melted butter.
- Heat the mixture over medium heat, stirring occasionally, until it comes together and is well blended.
- Remove the sauce from the heat and stir in the lime juice. Season with salt to taste.
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Assemble the Corn:
- Once the corn is cooked to your liking, remove it from the grill and let it cool slightly.
- Generously brush the coconut lime sauce over each ear of corn, making sure to coat all sides.
- Sprinkle with chopped cilantro and, if desired, a dash of chili powder for an extra kick.
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Serve:
- Serve the Thai Coconut Lime Corn on the Cob immediately while it's still warm.
- Enjoy this flavorful and aromatic dish as a side or even as a main course for a light, refreshing meal.
