This grilled corn recipe developed by our friend Lauren Chandler is an easy, flavorful way to cook up corn this summer. While we grilled them up over a campfire cookout, these are just as easy to whip up on your stovetop at home.
Lauren is a Portland-based chef and instructor at Lauren Chandler Cooks and at the Master of Science in Nutrition program at the National University of Natural Medicine. An experienced traveler & adventurer, she’s also cooked and rock climbed around the world.
Culinary Campout – Grilled Corn with Chile Coconut Milk, Cilantro and Lime
Ingredients
4 ears of corn, shucked
1 14-ounce can full-fat coconut milk
2 teaspoons ancho chile powder
2 teaspoons sweet smoked paprika
Salt, to taste
¼ - ½ cup roughly chopped cilantro
Preparation
- Heat a FINEX 12″ Cast Iron Skillet. Pour in the coconut milk and stir in smoked paprika, ancho chili powder, and a pinch of salt.
- Once the liquid starts to simmer, add the corn and cover with lid. Remove the lid after 2 minutes and turn the corn over, replace the lid, and cook for another 2 minutes, until the color of the corn brightens.
- Transfer the corn to a heated FINEX 12″ Grill Pan and place the lime halves on the grill pan cut-side down. Cook the corn on all sides until some of the corn kernels are browned.
- To serve, pour the sauce over the corn (or roll the corn in the sauce), squeeze the lime over it, and sprinkle with cilantro.