Grilled Corn with Coconut Butter
The Quirky Foodster Team
Ingredients
- Corn cobs, husked — 4
- Coconut oil — 3 tbsp
- Salt — 1 tsp
- Lime, cut into wedges — 1
Method
- Preheat a grill or barbecue to medium-high heat.
- Brush the corn cobs lightly with coconut oil.
- Grill the corn for 10 to 12 minutes, turning regularly, until charred in places and tender.
- Brush with more coconut oil and sprinkle with salt.
- Serve hot with lime wedges on the side.
Introduction: Corn cobs grilled over open coals and brushed with coconut butter are a familiar sight at markets and roadside stands throughout the Solomon Islands.
Cultural Background: Corn cobs grilled over open coals and brushed with coconut butter are a familiar sight at markets and roadside stands throughout the Solomon Islands.
Tips: Turn the corn regularly on the grill for even charring without burning.
Variations: This dish is naturally vegetarian and vegan as written. Holidays & Special Occasions
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat on the grill or in a hot pan for a few minutes, turning occasionally.
Nutrition: Approx. per serving: 180 kcal, 4 g protein, 10 g fat, 22 g carbohydrates, 3 g fibre.
FAQs:
Q: Can this be made without a grill?
A: Yes, the corn can be cooked under a hot broiler or in a grill pan on the stovetop instead.
Q: What can I use instead of coconut oil?
A: Regular butter or a neutral oil can be substituted if coconut oil is unavailable.
- Corn cobs, husked — 4
- Coconut oil — 3 tbsp
- Salt — 1 tsp
- Lime, cut into wedges — 1
Please log in to leave a comment.