Corn , Coconut , Lime , Dairy-Free
Best for: A dairy-free side alongside grilled seafood or chicken.
A gently reduced coconut sauce clings to warm grilled corn, with lime and fresh chili cutting through its richness. Toasted coconut adds a second layer of texture without overpowering the sweet kernels.
Grill: Two-zone, 400–425°F. Equipment: Tongs, small grill-safe saucepan, small grill-safe skillet, brush.
Ingredients
15–18 minutes Total: 30–33 minutes.
- 4 ears fresh sweet corn, husks and silks removed
- 2 teaspoons neutral oil
- ¾ cup canned full-fat unsweetened coconut milk, stirred well
- 1 teaspoon light brown sugar
- ¼ teaspoon fine sea salt
- 1 teaspoon finely grated lime zest
- 1 tablespoon fresh lime juice
- 1 teaspoon finely minced fresh serrano chili, seeds removed
- 3 tablespoons unsweetened coconut flakes
- 2 tablespoons chopped fresh cilantro
Directions
Preheat a two-zone grill to 400–425°F. Rub the corn with oil.
Combine the coconut milk, brown sugar, and salt in a grill-safe saucepan. Set over moderate direct heat and bring to a gentle simmer. Shift toward indirect heat as needed; simmer for 8–12 minutes, stirring often, until reduced to about ½ cup and slightly thickened.
Meanwhile, grill the corn over direct heat for 12–15 minutes, turning every 2–3 minutes until tender and charred in spots.
Toast the coconut flakes in a dry grill-safe skillet over moderate heat for 1–3 minutes, stirring constantly. Immediately transfer to a bowl when golden.
Remove the coconut sauce from the heat. Stir in the lime zest, lime juice, and serrano. Brush over the hot corn and spoon the rest onto the platter.
Sprinkle the corn with toasted coconut and cilantro. Serve with a spoon for the extra sauce.
Grilling tip: Coconut flakes go from golden to burnt quickly; keep the pan away from the hottest part of the grill.
