Coconut Grilled Corn – an easy side dish recipe for grilled coconut that is glazed with a sweetened coconut mixture made from brown sugar and a bay leaf. 
coconut grilled corn


As you know I’m a sucker for anything coconut. Take ordinary corn on the cob and add a coconut glaze with a smoky grilled flavor…so good.
coconut grilled corn


After Cambodian’s harvest their corn this street corn appears on the streets. They refer to it as poat dot. It’s a coconut milk glazed corn. Sometimes they use fish sauce in the mixture. I wasn’t thrilled about the thought of that. This version has unsweetened coconut milk, brown sugar, and a bay leaf.
The result is a sweet coconut corn glazed with a slight char. The flavors are fabulous.
coconut grilled corn


coconut grilled corn
4.25 from 4 votes

Coconut Grilled Corn

Coconut on corn? Yup, the sugar caramelizes on the grill and this sweet and smoky flavor is out of this world.


  • 3/4 cup unsweetened coconut milk
  • 2 tablespoons light brown sugar
  • 1 bay leaf
  • 1/4 teaspoon salt
  • 8 ears sweet corn, husked


  1. Combine coconut milk, sugar, bay leaf, and salt in small saucepan over medium heat. Let simmer gently until sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove pan from heat and let mixture cool to room temperature.
  2. Preheat grill to high. When ready to cook, brush grill grate clean and apply thin coat of oil to grate. Place corn on hot grate; start basting with coconut milk mixture after a few minutes. Baste several times as it grills until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all or to desired doneness, turning with tongs.

  3. Baste corn one final time, transfer to platter or plates, and serve.

Recipe Notes


Source: adapted Eater's Digest



coconut grilled corn