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Cambodian Grilled Corn: A Taste of the Tropics

I still remember the vibrant colors and intoxicating aromas of the Phnom Penh night market. The air hummed with the energy of countless conversations, the sizzle of street food, and the melodic calls of vendors. But the most vivid memory of that evening is the sweet, smoky, and slightly savory flavor of Cambodian grilled corn. Charred kernels, infused with the richness of coconut milk and a hint of spice, it was unlike any corn I had tasted before. This recipe brings that unforgettable experience to your own grill, letting you recreate a little piece of Southeast Asia in your backyard.

Recipe Overview

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4
Dietary Type: Vegetarian (easily adaptable to Vegan)

Ingredients

4 ears sweet corn, in their husks
1 cup unsweetened light coconut milk
2 tablespoons brown sugar
2-3 bay leaves
1 teaspoon salt
½ teaspoon pepper
Cilantro, for garnish

Equipment Needed

Grill
Small saucepan
Aluminum foil
Tongs

Instructions

Preheat your grill to medium-high heat. Make sure the grates are clean; oil them if necessary to prevent sticking.
In a small saucepan on the stovetop, combine the coconut milk, brown sugar, bay leaves, salt, and pepper.
Bring the mixture to a simmer over medium heat. Let it simmer, uncovered, for about 5-7 minutes, stirring occasionally, until the brown sugar is completely dissolved. The sauce will thicken slightly.
While the sauce simmers, prepare the corn. Carefully peel back the corn husks, being careful not to detach them completely from the base of the corn.
Remove the silk from each ear of corn. This can be a bit fiddly, but a small brush or even a damp paper towel can help.
Using a long strand of husk, take strips to create a tie to bundle the husks together at the base of each cob. This creates a natural handle for easy eating. Alternatively, you can remove the husks entirely and grill the corn directly, but the husks help to steam the corn and keep it moist.
Fold a piece of aluminum foil a few times to create a grill guard. This will protect the husks from burning too quickly.
Place each piece of corn on the grill, with the husks resting on the aluminum foil.
Grill the corn, rotating it every 2 minutes to ensure even browning. The grilling process should take about 15 minutes total.
As the corn grills, baste it with the coconut milk mixture. Use a brush to generously coat the kernels, rotating the corn every minute or so to ensure each ear is evenly coated. Repeat this process twice during the grilling time.
Once the corn is cooked through and has grill marks on some of the kernels, remove it from the grill.
Baste the corn one last time with the coconut milk mixture.
Garnish with fresh cilantro before serving.

Expert Tips & Tricks

Char is key: Don’t be afraid to let the corn get a little charred. The slight bitterness of the char complements the sweetness of the corn and the richness of the coconut milk.
Soak the husks: If you’re concerned about the husks burning too quickly, soak them in water for about 30 minutes before grilling. This will help them stay moist and prevent them from catching fire.
Spice it up: Add a pinch of red pepper flakes to the coconut milk mixture for a little extra heat.
Fresh is best: Use the freshest corn you can find for the best flavor. Look for ears with bright green husks and plump kernels.
Make it ahead: The coconut milk mixture can be made ahead of time and stored in the refrigerator for up to 3 days. Just warm it up before using.
Grill guard alternative: If you don’t have aluminum foil, you can use a cast iron skillet to protect the husks. Place the corn in the skillet and grill as directed.

Serving & Storage Suggestions

Serve the Cambodian grilled corn immediately while it’s hot and the flavors are at their peak. The cilantro adds a fresh, herbaceous note that complements the sweetness of the corn and the richness of the coconut milk.

Leftover corn can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, you can grill it again briefly, microwave it, or warm it in a skillet with a little bit of the coconut milk mixture.

Do not leave the corn at room temperature for more than 2 hours, as this can encourage bacterial growth.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	104.4 kcal	N/A
Calories from Fat	9 g	N/A
Total Fat	1.1 g	1%
Saturated Fat	0.2 g	0%
Cholesterol	0 mg	0%
Sodium	596.9 mg	24%
Total Carbohydrate	24.1 g	8%
Dietary Fiber	2.5 g	10%
Sugars	9.6 g	N/A
Protein	2.9 g	5%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

Vegan version: This recipe is already vegetarian, and easily adaptable to vegan! Simply ensure your coconut milk is truly unsweetened and doesn’t contain any added dairy ingredients.
Spicy variation: Add a minced jalapeno or a pinch of red pepper flakes to the coconut milk mixture for a spicy kick.
Herb variations: Experiment with different herbs besides cilantro. Thai basil or mint would also be delicious.
Cheese topping: For a non-vegan version, sprinkle some crumbled cotija cheese or feta cheese over the corn before serving.
Lime juice: A squeeze of fresh lime juice over the corn before serving will add a bright, citrusy note.
Alternative sweeteners: If you don’t have brown sugar, you can use honey or maple syrup instead.

FAQs (Frequently Asked Questions)

Q: Can I use frozen corn on the cob for this recipe?
A: While fresh corn is ideal, you can use frozen corn on the cob. Just thaw it completely before grilling and reduce the grilling time slightly.

Q: How do I know when the corn is done?
A: The corn is done when the kernels are tender and slightly charred. You can test for doneness by piercing a kernel with a fork. It should be easy to pierce and the kernel should release a milky liquid.

Q: Can I grill the corn without the husks?
A: Yes, you can grill the corn without the husks, but it will dry out more quickly. If you grill it without the husks, be sure to baste it frequently with the coconut milk mixture.

Q: Can I use different types of milk?
A: While coconut milk is traditional for this recipe, you can experiment with other types of milk, such as almond milk or soy milk. The flavor will be different, but it will still be delicious.

Q: Is there a substitute for brown sugar?
A: Yes, you can use white sugar, honey, or maple syrup as a substitute for brown sugar. The flavor will be slightly different, but it will still work well in the recipe.

Final Thoughts

Cambodian Grilled Corn is more than just a side dish; it’s a culinary journey that transports you to the bustling streets of Southeast Asia. The combination of sweet corn, rich coconut milk, and smoky char creates a flavor profile that is both comforting and exciting. So, fire up your grill, gather your ingredients, and prepare to experience a taste of the tropics. Don’t be afraid to experiment with variations and substitutions to make it your own. And most importantly, share your creation with friends and family and let them experience the magic of Cambodian cuisine. I encourage you to try this unique corn recipe and let the sweet, savory flavors transport you!

Cambodian Grilled Corn Recipe