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Barbecued Coconut-Curry Corn on the Cob


30 minutes


20 minutes



Barbecued Coconut-Curry Corn on the Cob
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8 ears of corn
250 mL (1 cup) grated sweetened toasted coconut
 5 mL (1 tsp) curry powder
 Zest of 1 lime
10 mL (2 tsp) salt
 80 mL (1/3 cup) (or more, if desired) softened butter


  1. In a bowl, combine the coconut, curry powder, lime zest and salt.
  2. Set aside.
  3. Do not shuck the corn, but cut off any silk at the open end of the cobs.
  4. Bring a pot of water to a boil and cook the (unpeeled) cobs for 10 minutes.
  5. Rinse under cold running water to stop the cooking process.
  6. Cool and drain.
  7. Peel the leaves back without detaching them from the base (as if peeling a banana).
  8. Gather the leaves beneath each cob and tie them together with string.
  9. This becomes a handle for the corn.
  10. Preheat the barbecue to high and grill the corn on all sides.
  11. Just before serving, coat the corn with butter and sprinkle with the coconut mixture.

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