Thai BBQ Corn

Thai BBQ Corn features juicy, grilled corn on the cob, slathered in a rich, spicy-sweet coconut sauce, making it a perfect addition to any summer barbecue. This vegan dish is bursting with authentic Thai flavors and is sure to impress both vegans and non-vegans alike.

Ingredients

• Fresh corn on the cob - 2 ears
• Coconut milk - 100 ml
• Thai red curry paste - 1 tablespoon
• Maple syrup - 1 tablespoon
• Lime juice - 1 tablespoon
• Garlic - 2 cloves, minced
• Salt - 1/2 teaspoon
• Fresh cilantro - for garnish

Steps

1. Preheat your grill to medium-high heat.
2. Remove the husks and silk from the corn cobs, then set aside.
3. In a small bowl, whisk together the coconut milk, Thai red curry paste, maple syrup, lime juice, minced garlic, and salt until well combined.
4. Brush the coconut sauce generously over the corn cobs, reserving some sauce for later.
5. Place the corn on the grill and cook for about 10-12 minutes, turning occasionally, until the corn is tender and has grill marks.
6. Remove the corn from the grill and brush with the reserved coconut sauce.
7. Garnish with fresh cilantro before serving.

Nutrition

• Calories: 180
• Protein: 4 g
• Carbs: 30 g
• Fiber: 4 g
• Sugar: 6 g
• Sodium: 300 mg
• Cholesterol: 0 mg
• Total Fat: 6 g
• Saturated Fat: 5 g
• Unsaturated Fat: 1 g
• Water: 0.2 L

Health Benefits

• Rich in fiber, promoting digestive health.
• Contains antioxidants that can help reduce inflammation.

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