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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Cambodian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat grill to med-high heat. Oil if necessary. | 2. On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper. | 3. Simmer uncovered for 5-7 minutes, until sugar is dissolved. | 4. Carefully peel back the corn husks and remove the silk from each ear of corn. | 5. Using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn. | 6. Fold a piece of aluminum foil a few times to create a grill guard. | 7. Place each piece of corn on the grill. The husks should sit on the foil so they don’t burn. | 8. Grill the corn, rotating every 2 minutes to ensure it’s evenly browned. | 9. Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice. | 10. Remove corn from the grill, baste one more time and serve with cilantro garnish. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
corn	4	ears	sweet	491.92	106.964	18.7044	7.722
coconut milk	1	cup	unsweetened	552.0	13.296	5.496	57.216
brown sugar	2	tablespoons		68.4	17.6562	0.0216	0.0
bay leaf	2 -3			-	-	-	-
salt	1	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
cilantro				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.