May 19

Grilled Thai Street Corn

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I know I talk alot about my trip to South East Asia, but it’s because it truly woke me up to food. As Anthony Bourdain famously said about the first time he landed in Thailand, “I realized I had been living my whole life in black and white”. Yup. That’s Thailand. So vibrant in every possible sense of the word. Colours, smells, tastes, sounds. It’s a lot, and it’s amazing.

This dish was inspired by our time in Chiang Mai, which is in the northern part of the country. The food there is spectacular. This dish was something I tried when we were visiting a temple at the top of a mountain. At the base of the temple steps there were many food vendors, and one of them was selling this style of corn. It made me think of the Mexican street corn I had seen before, but this was different, sweet, salty, delicious. Using coconut cream, salt, and sugar, this is a lovely snack for anyone like me who loves the combination of sweet and salty!

Dead easy to make and vegan!

Ready in: 30m
Prep: 10m
Servings: 6


  • 6 ears of fresh corn
  • 150 mls of pure coconut cream. I like the boxed 'Grace' brand.
  • 1 tbsp sugar
  • 1 tsp salt
  • 3 lime leaves (I used frozen ones)
  • lime slices to garnish


  1. First up, let's get the corn steamed. In a large pot, add about an inch of water and bring it to a boil. Add in the corn and cover with a lid. Let steam away for 2 minutes. Remove and place on a tray.
  2. While the corn is steaming, pour coconut cream, salt, sugar, and lime leaves in small pot and turn the heat to medium low. Stir occasionally to make sure it doesn't burn. Taste and adjust as you like it. I love the balance of the sweet and salty.
  3. Once corn is steamed, smear the coconut mixture all over the corn. Be generous.
  4. Heat the grill to high and place corn on grill. Let each side get a little bit charred.
  5. Remove from grill and serve with sliced limes!