Coconut-Ginger Corn on the Cob

Coconut-Ginger Corn on the Cob

Serves 6; sauce makes 3/4 cup

Move over, butter! Coconut milk infused with ginger makes a uniquely flavorful sauce for sweet corn. You can use leftover sauce over steamed vegetables, cold noodles or sliced melon.

  • 1 (15-ounce) can light (reduced-fat) coconut milk
  • 2 inch piece fresh ginger, thinly sliced
  • 1 tablespoon lime juice
  • 6 hot boiled sweet corn ears
  • 1/4 cup chopped fresh cilantro
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Place coconut milk and ginger in a medium saucepan and bring to a simmer. Lower heat and cook at a bare simmer until the milk is reduced by half, 25 to 30 minutes. Strain milk into a cup and stir in lime juice. Pour a few tablespoons of the mixture onto a plate and roll hot corn in it to coat. Serve garnished with cilantro. Leftover coconut sauce will keep refrigerated 3 to 4 days.

Nutritional Info: 
Per Serving:100 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 15mg sodium, 20g carbohydrate (2g dietary fiber, 6g sugar), 3g protein
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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