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