Thai-Style Grilled Corn with Roasted Peanuts Recipe | Vegetarian Times Skip to main content

Thai-Style Grilled Corn with Roasted Peanuts

The natural sugars in fresh corn ooze out to caramelize and crisp the kernels. Some dry-roasted peanuts are made with gelatin, so read the label before you buy.

Ingredients: 

Ingredients: 

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2 Tbs. unsweetened, reduced-fat coconut milk
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1 tsp. light brown sugar
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1 ½ tsp. reduced-sodium soy sauce
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1 ½ tsp. lime juice
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1 tsp. grated lime zest
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¼ tsp. chile-garlic sauce, such as sambal oelek
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¼ cup lightly salted, dry-roasted peanuts
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4 medium ears fresh corn, husked

Instructions: 

1. Brush grill grates with oil, and preheat grill to medium.

2. Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, and chile-garlic sauce in bowl.

3. Pulse peanuts in food processor until finely ground. Transfer to large plate.

4. Place corn on grill, and cook 8 minutes, or until browned and lightly charred in spots, turning occasionally. Brush with half of coconut milk mixture, and grill 2 minutes more.

5. Transfer to platter. Brush with remaining coconut milk mixture, then roll in peanuts.

Nutrition Information: 

Calories: 
143
Protein: 
5 g
Total Fat: 
6 g
Saturated Fat: 
1 g
Carbohydrates: 
22 g
Cholesterol: 
0 mg
Sodium: 
160 mg
Fiber: 
3 g
Sugar: 
8 g
Yield: 
Serves 4