Grilled Corn with Chile Coconut Milk, Cilantro & Lime | Finex

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Grilled Corn with Chile Coconut Milk, Cilantro & Lime | Finex

FEATURED PRODUCTS

 

INGREDIENTS

  • 4 ears of corn, shucked
  • 1 14-ounce can full-fat coconut milk
  • 2 teaspoons ancho chile powder
  • 2 teaspoons sweet smoked paprika
  • Salt, to taste
  • ¼ – ½ cup roughly chopped cilantro

 

DIRECTIONS

  1. Heat a FINEX 12″ Cast Iron Skillet. Pour in the coconut milk and stir in smoked paprika, ancho chili powder, and a pinch of salt.
  2. Once the liquid starts to simmer, add the corn and cover with lid. Remove the lid after 2 minutes and turn the corn over, replace the lid, and cook for another 2 minutes, until the color of the corn brightens.
  3. Transfer the corn to a heated FINEX 12″ Grill Pan and place the lime halves on the grill pan cut-side down. Cook the corn on all sides until some of the corn kernels are browned.
  4. To serve, pour the sauce over the corn (or roll the corn in the sauce), squeeze the lime over it, and sprinkle with cilantro.

Courtesy of Finex.

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