Coconut Curry Grilled Corn

Instructions

1. Prepare the grill
   Preheat your grill to medium-high heat (about 400°F/200°C). Clean and oil the grates to prevent sticking.
2. Make the coconut curry glaze
   In a saucepan over medium heat, combine the coconut milk, red curry paste, brown sugar, lime juice, and salt. Bring to a simmer and cook for 5-7 minutes, stirring occasionally, until the mixture thickens slightly. Remove from heat and let cool.
3. Prepare the corn
   Brush each ear of corn lightly with melted coconut oil. This will help prevent sticking and add flavor.
4. Grill the corn
   Place the corn on the preheated grill. Cover and cook for 8-10 minutes, turning every 2-3 minutes, until the corn kernels are tender and have some char marks.
5. Brush with curry glaze
   During the last 2 minutes of grilling, brush the ears of corn generously with the coconut curry glaze, turning to coat all sides. Allow the glaze to caramelize slightly on the corn.
6. Final touches
   Remove the corn from the grill and brush with any remaining glaze. Sprinkle with lime zest, fresh cilantro, toasted coconut flakes, and sliced red chili if desired.