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Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 5 |
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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! Ingredients:
2 tablespoons honey |
1 tablespoon salt |
1/2 cup milk |
6 cups coconut milk |
1/2 cup butter, melted |
5 corn on the cob, husked |
5 tablespoons butter |
Directions:
1. Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
2. Preheat a charcoal grill for medium heat.
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.
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