For the curry lemongrass cream: Combine the coconut cream and pandanus leaves in a pot and bring to a simmer. Add the sugar, curry powder, lemongrass, salt, cumin and some black pepper and simmer for another 5 minutes.
Grill the corn on an outdoor grill or roast it in the oven. You can also roast it on a grate placed directly over an open flame, such as a campfire or a burner on a gas stove.
Ladle 1 ounce of curry lemongrass cream over each entire cob and garnish with the scallions and limes.
Cook¿s Note: Pandanus leaves can be found at Asian markets.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Carte Blanche