Thai Grilled Sweetcorn

Thai Grilled Sweetcorn Recipe

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Bekka Lambert

By
@Bekka83

This is a fun way to add a little zest to your BBQ! I make this gluten-free using a g.f. beer or apple cider, but if you don't have issues in that area, a hefeweizen (or whatever you have on hand) will be perfect!

Rating:

★★★★★ 1 vote

Comments:
Serves:
4
Prep:
1 Hr
Cook:
15 Min

Ingredients

  • 4
    ears of sweetcorn, leaves intact, silk removed
  • 1
    stalk of lemongrass, inner stalk sliced into long thin strips
  • 1 bottle
    beer
  • 1
    lime, zested & juiced
  • 1 stick
    butter, slightly softened, not melted, or 1/2 cup extra virgin coconut oil
  • 2 Tbsp
    coconut cream
  • 1/2 tsp
    cayenne pepper

How to Make Thai Grilled Sweetcorn

Step-by-Step

  1. Bruise the stips of lemongrass, then place one or more strips into each ear of corn, between the kernels and leaves. Place ears into a container and add the beer and the lime juice. Let marinate for an hour or so.
  2. While the corn is marinating, prepare the coconut-lime butter. Beat the lime zest, coconut cream and cayenne pepper into the butter or coconut oil until well combined, but don't overbeat. Using a spatula, place mixture onto a sheet of cling wrap or wax paper and shape into a log (or shape of your choice), and chill until ready to use.
  3. Grill corn on a medium to medium-low heat, husks on, for 10-15 minutes, turning every few minutes till done.
  4. Remove leaves and serve with a slice or two of the coconut-lime butter. Enjoy!

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About Thai Grilled Sweetcorn





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