Last Friday night we held a barbecue and party in our backyard to celebrate Reg’s 25th birthday. My 25th birthday was only a few months earlier, and I think we both felt like this was a weirdly significant one. Once you’re officially out of your early 20s, suddenly it feels like you’re really, truly an adult. Reg and I now share an apartment (after only 5 years of dating), go to our big kid office jobs, hit the gym, occasionally spend $100 on a nice dinner… so I guess we are grown-up.
These photos really do not do justice to how mind-blowingly delicious this thai coconut corn recipe is. Unfortunately corn is not a very dynamic food to photograph, but this dish has truly decadent, rich flavor. It’s from the foodie mind of my friend Sarah, and it makes a regular appearance at our group barbecues because it’s easy to make and widely loved. Plus, with so many vegan and vegetarian friends, it’s a very safe option to serve.
- 8 ears of corn
- 1 can of coconut milk
- 1/3 cup of soy sauce
- Juice from three limes
- 3 tablespoons of brown sugar
- 3 tablespoons of sriracha
- Fire up the barbecue and if using coals, wait until the heat is medium and there are no longer large flames.
- In a bowl large enough to fit the corn in lengthwise, throughly mix together all of the ingredients except the corn.
- Dip each of the ears of corn into the coconut milk mixture and place on the grill. Let them cook for a few minutes, then brush each ear of corn all over with the leftover coconut milk mixture.
- Repeat several times until the corn is cooked through. Then enjoy!
What are your favorite barbecue foods and recipes?