Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 307 :: Asia's Crossroads
Cambodian Corn
Method: Direct Grilling
Advance
Preparation: 
None necessary, but you can certainly make the coconut basting mixture several hours ahead of time.
Category: Vegetarian
Ingredients:
For the basting mixture:

3/4 cup unsweetened coconut milk
2 tablespoons palm sugar or light brown sugar, or to taste
1 2-inch piece of pandanus leaf or 1 or 2 bay leaves
1/4 teaspoon salt

4 ears sweet corn, husk stripped back (leave attached at the stem end) and tied off


Directions:
Make the basting mixture. Combine the coconut milk, sugar, pandanus leaf, and salt in a small saucepan and gently simmer over low heat until the sugar is dissolved, 3 to 5 minutes. Add additional sugar to taste if desired. Remove the pan from the heat and let cool to room temperature.

Set up your grill for direct grilling and preheat to high. Brush and oil the grill grate. Arrange the corn on the grate.

Grill the corn until nicely browned on all sides, 2 to 3 minutes per side (8 to 12 minutes in all), turning with tongs. Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling.

Baste the corn one final time, transfer to a platter or plates, and serve.

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