Coconut Curry Corn

Coconut Curry Corn is a vibrant and flavorful dish that combines sweet corn with a rich coconut curry sauce, perfect for summer barbecues. This dairy-free delight is a unique twist on traditional American flavors, making it a crowd-pleaser for all dietary preferences.

Ingredients

• Fresh corn on the cob - 2 ears
• Coconut milk - 200 ml
• Red curry paste - 2 tablespoons
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Lime juice - 1 tablespoon
• Brown sugar - 1 teaspoon
• Salt - 1/2 teaspoon
• Cilantro - 2 tablespoons, chopped (for garnish)
• Olive oil - 1 tablespoon

Steps

1. Preheat your grill or barbecue to medium-high heat.
2. Remove the husks and silk from the corn, then brush the cobs with olive oil and sprinkle with a pinch of salt.
3. Grill the corn for about 10-12 minutes, turning occasionally, until charred and tender.
4. While the corn is grilling, heat a saucepan over medium heat and add the minced garlic and grated ginger, sautéing for about 1 minute until fragrant.
5. Stir in the red curry paste and cook for another minute, then add the coconut milk, brown sugar, and lime juice. Mix well and let it simmer for 5-7 minutes until slightly thickened.
6. Once the corn is done, remove it from the grill and let it cool slightly before cutting the kernels off the cob into a bowl.
7. Combine the grilled corn kernels with the coconut curry sauce, stirring to coat evenly.
8. Serve warm, garnished with chopped cilantro.

Nutrition

• Calories: 320
• Protein: 5 g
• Carbs: 40 g
• Fiber: 5 g
• Sugar: 5 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 15 g
• Saturated Fat: 13 g
• Unsaturated Fat: 2 g
• Water: 0.2 L

Health Benefits

• Rich in antioxidants from corn and coconut
• Contains healthy fats from coconut milk

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