Charred Corn on the Cob So Tasty

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Charred Corn on the Cob

"This recipe comes from Medan, part of Indonesia. Corn is soaked overnight in coconut milk and butter before grilling with charcoal. You may not need to stop nibbling on it! Eat it piping hot, it's no longer excellent while bloodless!"

Ingredients :

2 tablespoons honey
1 tablespoon salt
half cup milk
6 cups coconut milk
1/2 cup butter, melted
five corn at the cob, husked
five tablespoons butter

Instructions :

Prep : 15M	Cook : 5M	Ready in : 8H25M

Stir collectively the honey, salt, milk, coconut milk, and melted butter. Add the corn, cover, and refrigerate in a single day.
Preheat a charcoal grill for medium heat.
Remove corn from marinade and location each one on a skewer. Grill for 10 to fifteen mins until in part charred, baste every now and then with the coconut marinade as you grill. Serve with 1 tablespoon of butter in step with ear.

Notes :

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