Charred Corn on the Cob

This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won’t want to stop nibbling on it! Eat it piping hot, it’s not good when cold!

Step: 1

Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.

Step: 2

Preheat a charcoal grill for medium heat.

Step: 3

Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.

Per Serving: 837 calories; protein 6.6g; carbohydrates 15.7g; fat 88.3g; cholesterol 81.3mg; sodium 1653.4mg.

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This also can make to cooking method . You don’t want to push more often your oven by scheduling three dishes at once in there, or be juggling four pans on the stovetop . But often you can made a dish do more often .