Total Time
Prep 10 mins
Cook 12 mins

Recipe adapted from Primal Grill with Steve Raichlen on PBS.


  1. Preheat grill to med-high heat. Oil if necessary.
  2. On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
  3. Simmer uncovered for 5-7 minutes, until sugar is dissolved.
  4. Carefully peel back the corn husks and remove the silk from each ear of corn.
  5. Using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn.
  6. Fold a piece of aluminum foil a few times to create a grill guard.
  7. Place each piece of corn on the grill. The husks should sit on the foil so they don’t burn.
  8. Grill the corn, rotating every 2 minutes to ensure it’s evenly browned.
  9. Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
  10. Remove corn from the grill, baste one more time and serve with cilantro garnish.
Most Helpful

Loved this! I couldn't believe how much flavor this added to the corn. This is going straight into my Best of 2013 cookbook. Thanks Sharon for this great keeper. Made for ZWT9.

lazyme August 19, 2013

When I saw this recipe, I was curious of the taste of coconut with corn. I was not too sure about it. But finally it's so good. I liked it a lot. THanks Sharon :) Made for ZWT9

Boomette August 22, 2013

I agree with was amazing! I meant to take a photo but before I could, they disappeared. The taste is fantastic and they are very easy to do. I cooked them a bit differently than called for since I don't enjoy having the husks left on. I husked my corn and steamed them for about 8 minutes. Then I grilled them on my cast iron griddle and applied the coconut milk baste at that time. The grill marks look pretty and it is a keeper for sure!!! Made for ZWT 9.

CaliforniaJan August 22, 2013