Rating: 3 stars 2.8
5 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 0

This recipe comes from Medan, a part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You won't want to stop nibbling on it! Eat it piping hot, it's not good when cold!

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Recipe Summary

prep:
15 mins
cook:
10 mins
additional:
8 hrs
total:
8 hrs 25 mins
Servings:
5
Yield:
5 ears
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.

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  • Preheat a charcoal grill for medium heat.

  • Remove corn from marinade and place each one on a skewer. Grill for 10 to 15 minutes until partially charred, baste occasionally with the coconut marinade as you grill. Serve with 1 tablespoon of butter per ear.

Nutrition Facts

837 calories; protein 6.6g; carbohydrates 15.7g; fat 88.2g; cholesterol 81.3mg; sodium 1425.7mg. Full Nutrition
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