Grilled Corn with Curried Lemongrass

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


  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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