This recipe from PLANET BARBECUE
originates from Cambodia and was a real change of pace. The corn is grilled out of the husk, the best way to grill it in my opinion. It is brushed several times with a basting mixture made from coconut milk, light brown sugar, several bay leaves and salt. The corn was grilled using direct high heat for a total of 12 minutes turning and basting once very 3 minutes. I was a bit surprised that the basting mixture did not burn despite the high heat of the grill. Instead it formed a sweet milky white glaze. The first time I made it I simply told my guests I was trying a new recipe. It took everyone, myself included, to adjust to the taste of this corn, which was similar in some ways and different in others from traditional corn on the cob. After a few bites everyone was saying they hoped I’d make it again. No worries there.