- Serves: 8
- Ingredient Notes: Vegetarian, Vegan, Dairy-free, Egg-free, Gluten-free, Peanut-free, Soy-free, Tree nut-free
Ingredients
- 1/4 cup coconut cream (the thick part at the top of a can of coconut milk)
- 1 cup water
- 3 teaspoons salt
- 3 tablespoons chopped fresh basil
- Hot chili powder, to taste (optional)
- 8 ears of corn, husks removed
Directions
In a small saucepan over medium heat, combine coconut cream, water and salt and heat until salt is dissolved. Pour into a 9- by 13-inch baking pan; stir in basil and chili powder, if desired.
Dip each ear of corn in mixture; rotate until well covered. Grill over high heat for 3 to 4 minutes, then dip each ear in mixture again. Grill on another side and repeat until all sides are cooked to your preference.
Special notes:
Dipping the ears of corn in the coconut mixture keeps them moist. This is a time saver and tastes better than brushing coconut mixture over the corn.
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