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

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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

Coconut Grilled Corn

4.50 from 6 votes
Coconut on corn? Yup, the sugar caramelizes on the grill and this sweet and smoky flavor is out of this world.
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 8 servings


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


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


Source: adapted Eater's Digest
Cuisine: American
Course: Side Dish


coconut grilled corn