Grilled Corn with Chile Coconut Milk, Cilantro and Lime

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.

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

  1. 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.
  2. 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.    
  3. 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.
  4. To serve, pour the sauce over the corn (or roll the corn in the sauce), squeeze the lime over it, and sprinkle with cilantro.