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Charred Corn on the Cob

Rated as 2.8 out of 5 Stars

"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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8 h 25 m servings
Original recipe yields 5 servings (5 ears)


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  1. Stir together the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate overnight.
  2. Preheat a charcoal grill for medium heat.
  3. 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.

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Read all reviews 4
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Good concept, but the marinade did not really stay with the corn through grilling. There was only a light flavor, overall not worth the work to prepare.

I left this to marinate overnight and it was really bad. I don't know if I did something wrong but when I put it on the grill it just got really hard. Maybe the corn was bad.

For all the trouble it's worth, it really doesn't do much. I was disappointed by this recipe.

I must admit this recipe made my corn tastier than usual (usual meaning I don't marinate it) but there was no sweet coconut milk flavor to it so I was a bit disappointed with that. To the perso...