Grilled Corn with Curried Lemongrass

Total Time:
45 min
Prep:
25 min
Inactive Prep:
--
Cook:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

CURRY LEMONGRASS CREAM:
  • 1 cup coconut cream
  • 2 pandanus leaves
  • 3 tablespoons brown sugar
  • 1 tablespoon curry powder
  • 2 teaspoons minced lemongrass, blended into a paste
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon ground cumin
  • Freshly ground black pepper
  • 4 ears fresh corn, husked
  • 1/2 cup sliced scallions
  • 4 lime wedges

Directions

For the curry lemongrass cream: Combine the coconut cream and pandanus leaves in a pot and bring to a simmer. Add the sugar, curry powder, lemongrass, salt, cumin and some black pepper and simmer for another 5 minutes.

Grill the corn on an outdoor grill or roast it in the oven. You can also roast it on a grate placed directly over an open flame, such as a campfire or a burner on a gas stove.

Ladle 1 ounce of curry lemongrass cream over each entire cob and garnish with the scallions and limes.

Notes

Cook Notes: Pandanus leaves can be found at Asian markets.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens have not it for home use and therefore cannot make any representation as to the results.

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