Thai Street Corn

Thai Street Corn

Utterly surprising, utterly delish. Sweet, sticky, bright and full of umami flavor.


  • About 1/2 cup of coconut cream (skimmed from a can of coconut milk)
  • 2 teaspoons to 1 tablespoon fish sauce
  • 2 tablespoons sugar (brown preferred)
  • 1 tablespoon lime juice (plus extra lime in wedges for serving
  • salt to taste
  • cilantro for garnish
  • queso fresco for garnish
  • 4 to 8 ears Sweet Corn, precooked or husked and raw


Combine sauce ingredients, coconut cream fish sauce, sugar, and lime juice and bring to a low simmer. Cook, stirring now and then until sauce has thickened and is about the consistency of condensed milk, about 10 minutes. Remove from heat and set aside. Taste and add salt as desired.

Light grill and heat to medium-high heat. If starting with raw corn, place on the grill and cook, rolling now and then for a total of about 15 minutes until corn is tender and slightly charred in places. Brush with sauce once or twice in the last five minutes. If starting with cooked corn, add to grill, brush with the sauce and grill until heated through and slightly charred in places, about 5 minutes.

Cut each corn cob into thirds, place on a platter. Drizzle with any remaining sauce and garnish with cilantro and cheese. Serve with lime wedges.


To cook corn:

  1. Bring a large pot of water to a boil, add the corn and cook until it’s tender and no longer raw, about 8 minutes. Drain well.
  2. Place one cup water in Instant Pot, add rack and corn. Seal and cook on high pressure 1 minute. Immediately release pressure.
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