serves
6
prep
10 minutes
cook
25 minutes
difficulty
Easy
serves
6
people
preparation
10
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
- 6 cobs sweetcorn, husks on
- 230 ml coconut cream or milk
- 30 g butter
- 1 tsp cornflour
- ¼ tsp salt
- 1 small bunch spring onions (scallions), thinly sliced
- 1½ tbsp freshly grated coconut or desiccated coconut
Instructions
Preheat a covered barbecue to medium-high. Remove a few of the outer layers of corn husk, then place the corn cobs on the grill. Cook, turning occasionally, for 15-20 minutes or until the husks are charred.
Meanwhile, place the coconut cream or milk, butter, cornflour and salt in a small saucepan. Bring to a simmer over medium heat, whisking continuously. Simmer for 3-4 minutes or until smooth and thickened. Stir in the spring onion and coconut, then remove from the heat.
When the corn is charred, remove from the barbecue. Carefully peel back the husks and strip away the silks. Return to the barbecue and brush all over with some of the coconut-butter sauce. Cook for another 1-2 minutes, basting and turning repeatedly. Serve hot with the remaining coconut-butter sauce.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
