What's summer without corn? The smell of grill corn brings back great memories of childhood. I love the simplicity of corn. You can add a little variation to change it up. Here is a Vietnamese favorite.
1 cup coconut milk (not the juice)
1/4 to 1/2 cup granulated sugar
2 stalks chopped green onions/ scallion
1/4 tsp salt
8-10 ears of corn
Start your grill. You want the grill to be about 350*F.
In a small sauce pan, add the coconut milk and sugar. While waiting for the coconut sauce to come to a simmer, prepare the corn. You can leave the husk on (easy way to eat) or pull the husk all off. When the sauce starts to bubble, add the salt and stir. You will be cooking this for about 15-25 minutes, or until the sauce is thick enough to have a nice coating on the back of the spoon. When you achieve this, take off heat and allow for it to cool for 5 minutes before adding in the chopped green onions.
Place the corn in the grill and grill the outside until you see the kernels appear glossy. Start shellacking on the coconut sauce, one side at a time, turning that sauce side to the heat to achieve the charring. Continuously turn the ears and shellacking on the sauce for about 12-15 minutes.
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