This is absolutely my favourite way to eat corn. I first tried this style corn when traveling Thailand. We were in Chiang Mai province in the north of the country and I could not get enough of this sweet, salty, snack. Grilled over charcoal grills on the sidewalk, this was an amazing snack to enjoy during the day or in the evening with a cold Thai Beer.
What is the flavour profile of this corn?
This corn is very addictive. I have made this recipe for a number of guests at our home and it is always met with a resounding thumbs up. Sweet, salty, and perfect on a nice warm day. The corn is basted in a mixture of coconut cream, brown sugar, salt, and lime zest. If you are able to find lime leaves at a local Asian grocery, I highly suggest adding them in as well as it really takes the flavour to a whole new level.
Grilling this Thai Street Corn
For best results I do suggest grilling over a charcoal grill. Knowing that a lot of people don’t have a charcoal grill, a standard propane bbq would be the next best option. Don’t be shy to burn the corn a little bit while grilling as it adds on a lovely burnt, smokey taste.
Grilled Thai Street Corn (Kao Pod Yang)Print Recipe
- 4 Corn on the cob
- 1/2 can coconut cream use solids in coconut milk can
- 1 tsp salt
- 1 tbs brown sugar
- 1 Lime, Zested and Juiced
- 1/4 cup shredded coconut
- 1/4 cup Chopped Peanuts or Cashews
- 1 Thai Chilli, Sliced
- 1 Lime, sliced into wedges
- 1/4 cup cilantro
- Preheat bbq to high.
- In a pot mix together coconut cream, salt, sugar, lime juice, and lime zest. Place pot over medium heat and stir mixture until both salt and sugar dissolve.
- Using a pastry brush, or paper towel, brush coconut milk mixture onto the corn. Place corn on hot bbq and grill on all sides. Don't be shy to get some dark colour on the corn.
- Once corn is down cooking (about 5-6 minutes) remove from heat and place on serving tray. Top with lime juice, shredded coconut, peanuts, chillies, and cilantro.