This is NOT my dad’s roast (grilled) corn! If you grew up on the islands, you’ll know that fire roasted corn is a big deal every corn season. However I was never a fan of the ‘roast’ corn our dad was obsessed with, as I found the younger (not as mature as the ones used for fire roasting) corn, boiled in salted water was my fave. Since moving to North America where we have access to ‘sweet’ corn early in the summer, that all changed. As I was now able to get the same sort of tender and sweet kernels I enjoyed as a kid (though the corn is fully mature) even after I roast them off. But you know I would never have my girls settle for basic grilled corn… pay attention as I’m about to make you a superstar when it comes to grilling corn.
5 sweet corn
1/3 teaspoon salt
2 scallions (chopped fine)
1 teaspoon fresh thyme
1 tablespoon parsley (chopped)
1 cup coconut milk
1/4 teaspoon black pepper
1 teaspoon smoked paprika (hot)
1/2 lime (juice)
1/4 cup feta cheese
* optional 1/2 teaspoon ground cumin | Bamboo Skewers
IMPORTANT! If doing this recipe vegan/vegetarian you can skip the cheese addition at the end or use a cheese substitute you normally use.
Remove the husk and hair (silk) off the corn, trim off the edges and cut in half. Then get ready to make the marinade. Yes, while the kernels probably won’t absorb the marinade, once it gets in contact the husk (core) it will add some magic to the corn when grilled off.
Add all the ingredients except the lime juice and cheese in a bowl and whisk to combine. Then pour over the corn pieces and mix well. The goal is to get the corn husk (core) to absorb the marinade for a couple hours or longer , so when they grill on the open fire the kernels will take on the lovely flavors we started with.
For presentation purposes I then went in the core of each corn with a bamboo skewer just before grilling (totally optional).
Do remember to stir them around during the marination process. Basically all you have to do now is grill them off untill they’re cooked, a bit charred and definitely sweet. I went for an indirect way of roasting the corn, so I circled the main heat source (coals fire).
Keep rotating them so they grill evenly. After about 8 minutes of indirect heat (lid closed), I then moved the corn directly over the coals, so they would develop some color and really heighten the sweetness. Please keep in mind that you’ll have to pay close attention to them at this point as the natural sugars from the corn and coconut milk will want to caramelize and burn quickly, over direct heat.
In total I grilled these corn for about 10-12 minutes. Just before I moved them off the flame I squeezed the lime juice directly over then and while on the serving platter I crumbled on the Feta cheese (while the corn is still hot/warm). Please keep in mind (if you’re based in the Caribbean where we have a much tougher corn) that I used ‘sweet’ corn for this recipe, so they cooked relatively fast.
I do hope you all are enjoying the recipes so far, as we work our way though our annual #JulyMonthOfGrilling