- 1/4 cup coconut cream (the thick part at the top of a can of coconut milk)
- 1 cup water
- 3 teaspoons salt
- 3 tablespoons chopped fresh basil
- Hot chili powder, to taste (optional)
- 8 ears of corn, husks removed
In a small saucepan over medium heat, combine coconut cream, water and salt and heat until salt is dissolved. Pour into a 9- by 13-inch baking pan; stir in basil and chili powder, if desired.
Dip each ear of corn in mixture; rotate until well covered. Grill over high heat for 3 to 4 minutes, then dip each ear in mixture again. Grill on another side and repeat until all sides are cooked to your preference.
Dipping the ears of corn in the coconut mixture keeps them moist. This is a time saver and tastes better than brushing coconut mixture over the corn.
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