I just love the flavours of Cambodian cooking and this easy baste is no exception – sweet, creamy, hot and salty, a real explosion of tastes that works so well to liven up succulent grilled sweetcorn.
Prep time: 5 minutes | Cooking time: 30-35 minutes
- 4 corn on the cob, ideally with husks attached (or wrapped in foil)
- 4 tbsp coconut cream
- Juice and zest of 1 lime
- 1 tbsp soy sauce
- 2 tsp palm sugar or soft light brown sugar
- 2 bird’s-eye chillies, finely chopped
- A couple of sprigs of mint, leaves finely chopped
- Fire up your barbecue ready for direct grilling, or preheat a cast-iron griddle pan on the hob. This recipe is best cooked outside on a barbecue if you can. If you cook it on a griddle, be prepared for a bit of smoke once you start brushing on the baste.
- If your sweetcorn still has its husks attached, you don’t need to do anything to it. If it’s naked, wrap each cob in a good layer of foil. Lay the corn on the barbecue or griddle and cook for a good 20 minutes, turning regularly.
- While the corn is having its initial grill, prepare the baste by mixing the rest of the ingredients together in a small bowl.
- Peel back the husks on each cob, leaving them intact as they make a great handle for both turning and eating, or peel away and discard the foil. Return the corn to the barbecue or griddle and begin to brush with the coconut and lime baste. Cook for another 10–15 minutes, basting and turning frequently, until the corn is succulent and lightly charred.
- Allow to cool for a few minutes before tucking in, as they will be super hot straight from the grill.
Recipe from Charred by Genevieve Taylor (Quadrille, £16.99). Order your copy from books.telegraph.co.uk