Recipe courtesy of James Cunningham
Show: Eat St.
Episode: Carte Blanche
Print
Grilled Corn with Curried Lemongrass
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy
Total:
25 min
Active:
25 min
Yield:
4 servings
Level:
Easy

Ingredients

  • 1 cup coconut cream
  • 2 pandanus leaves
  • 3 tablespoons brown sugar 
  • 1 tablespoon curry powder 
  • 2 teaspoons minced lemongrass, blended into a paste 
  • 1 1/2 teaspoons salt 
  • 1/2 teaspoon ground cumin 
  • Freshly ground black pepper
  • 4 ears fresh corn, husked
  • 1/2 cup sliced scallions
  • 4 lime wedges 

Directions

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

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.

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