Recipe courtesy of James Cunningham

Grilled Corn with Curried Lemongrass

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  • Level: Easy
  • Total: 25 min
  • Active: 25 min
  • Yield: 4 servings
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Ingredients

Directions

  1. 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.
  2. 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.
  3. 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.

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