Forget grilling a whole corn on the cob when it’s so much easier–and fun–to make corn lollipops. And with corn in season right now it tastes so sweet it could almost be candy! You don’t have to add much to it to make a tasty dinner side dish. But you know me, I had to do a few tweaks. We were making Thai chicken satay. So to meld the Asian flavors, I soaked the corn ‘pops’ in coconut milk spiked with fresh lime juice, soy and honey. Yes, coconut + corn + lime = tasty.

I have to thank Bobby Flay’s Throwdown for this one. I finally got around to watching the ‘rematch on the grill‘ episode that’s been sitting on my DVD for weeks. He gave me the idea for the ‘pops’ and his competition the idea to soak the corn in milk. But the coconut milk is all my idea. Wait, back up, actually Mr. Squid may have come up with it while I was piecing off kernels and eating them raw (seriously sweet corn right now).

Ready for the recipe?

Thai grilled corn lollipops

Ingredients

1 corn cobs (the fresher, the better)

1 cup coconut milk

1/2 juice from a lime

1/2 tablespoon honey

1/2 teaspoon soy sauce

10-12 bamboo skewers

Directions

  1. Soak the skewers in water for at least 30 minutes so they won’t burn on the grill.
  2. Meanwhile, cut the corn into disks about 1-1/2″ thick. Add them to a mixing bowl with the coconut milk, lime juice, honey and soy sauce. Marinate for around 20-30 minutes.
  3. Using the sharp end of the bamboo skewer carefully poke it into the side of the corn pop.
  4. Heat your outdoor grill to medium high. Mr. Squid also places a band of heavy duty aluminum foil where the ends of the sticks will be so  they don’t burn.
  5. Place the corn pops on the grill for about 2-3 minutes on each side. Warning: some of the kernels will pop.
  6. FYI: The leftover corn kernels are great in salads and fried rice. Remove the kernels with a sharp kitchen knife.

Check back in tomorrow I have a contest ready for those of you sending kiddos back to school!

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