Kao Pod Yang (Corn on the Cob Thai-style)

Kao Pod Yang (Corn on the Cob Thai-style)

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Cook Skill:


  • 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.

Special notes:

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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