Cambodian Grilled Corn

serves 2-4
Recipe from Washington Post

Green pandanus leaf, sometimes called screw-pine leaf or pandan, is commonly used in Southeast Asian cooking and has a floral flavor. A fresh bay leaf is an acceptable substitute.

Read more about this recipe at the Washington Post.

instructions

1. Combine the coconut milk, sugar, pandanus or bay leaf and salt in a small saucepan over low heat. Gently cook for 3 to 5 minutes, stirring until the sugar has dissolved. Remove from the heat and let cool to room temperature.

2. Prepare the grill for 3 heat zones. If using a gas grill, preheat to high (650F). If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes are ready, distribute most of them on one side of the cooking area. For a direct-heat hot fire, you should be able to hold your hand about 6 inches above the coals for about 1 or 2 seconds. Spread a sparser layer of coals in the center, and leave the far side free of coals. Place a double layer of aluminum foil on the grate above the area with no coals. Have ready a spray water bottle for taming any flames. Brush and oil the grill grate.

3. Pull the husks back from the corn, leaving them attached to the stem ends; discard any corn silk. Tie back the husks with kitchen twine and use scissors to trim a few inches off the husks. Place the ears on the grate so that their husks lay on the foil, to keep them from burning. Grill the corn for 2 to 3 minutes per side, turning with tongs, until nicely browned on all sides (8 to 12 minutes total). Start basting the corn with the coconut milk mixture after a few minutes and baste several times during grilling. If the corn cooks quickly, move it to the indirect-heat or foil-lined side of the grate.

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