Labor Day weekend means cookouts! And if you're firing up the grill, might as well put all the side dishes on it too.
Try this coconut lime grilled corn from Assembly Line, and tell us what you think!
Coconut Lime Grilled Corn
6 ears of shucked fresh corn
1 15 oz. can full-fat coconut milk
2 tablespoons brown sugar
1 teaspoon kosher salt, plus more to taste
Zest of 1 lime
Fresh cilantro, for garnish
1 lime, cut into six wedges
In a saucepan, combine the coconut milk, sugar and salt. Bring to a simmer, and simmer for 4 to 5 minutes until slightly thickened and sugar is dissolved.
Using either a grill or grill pan on high heat, brush the corn with the coconut milk mixture and place on the grill pan. Periodically baste, rotate and grill the corn until charred and tender.
Remove the corn from the pan and season with more salt to taste. Garnish with lime zest and fresh cilantro. Serve with lime wedges to be squeezed over individual ears of corn before eating.
Advertising disclosure: We may receive compensation for some of the links in our stories. Thank you for supporting LA Weekly and our advertisers.