I mentioned a few weeks back that I would be posting one recipe a month from Exotic Table leading up to the cookbook release, and here is another fun one just in time for Labor Day, barbecuing, and glorious, end-of-summer cookin’: my corn with green chili butter and toasted coconut.
The story behind this one is that I grew up eating this rich corn curry—pieces of corn on the cob simmered in a delicious stew with coconut, green chilies, and cilantro. When summer comes around and corn is in season, I’m not usually in the mood for stews, so I came up with this recipe to satisfy my cravings—buttery, grilled corn with sweetness, heat, and the crunch of toasted coconut.
Think of it like Mexican street corn…but East African-style! This is deliciously simple and will add the perfect spice to your everyday grilled corn. Enjoy!
Serves 4 to 6
6 ears of corn
1 stick unsalted butter, room temperature
½ teaspoon salt
½ teaspoon honey
1 serrano chili, finely minced, seeds and ribs removed
2 tablespoons chopped cilantro
3 tablespoons unsweetened dessicated coconut, toasted
salt, to finish
Preheat the oven to 400°F or preheat the grill. Roast/grill corn in the husks for 25 minutes. Remove the husks and any remaining silk.
In a small bowl, combine butter, salt, honey, serrano chili, and cilantro.
Liberally spread chili butter on corn and sprinkle with the toasted coconut. Finish with a bit of salt and serve.