Grilled coconut corn is Caribbean-inspired for a savory, succulent, spicy, crunchy, and tasty summer treat. The tropical coconut flair makes it extra indulgent, and mayonnaise does the job butter usually does without the lactose.
Ok, here’s the deal. I came across a picture of a Caribbean version of grilled corn rolled in toasted coconut. It was calling my name. Was I crazy? Not!
Many of my favorite flavors in one place: grilled corn, spicy spices, creamy mayo, and toasted coconut don’t get any better. One of my favorite summer vegetables wrapped in a flavor explosion; now you’re talking.
Why Coconut and Corn Love Being Together
You may be thinking, coconut and corn??? But I had corn chowder made with coconut milk, and the flavor was amazing. Corn on the cob in Mexico is served up with spices and mayo, along with cotija cheese. So, honestly, adding a little toasted coconut to the mix isn’t a huge stretch. Try it! Your taste buds will thank you.
How to Grill Coconut Corn
- Toast the coconut flakes on a baking sheet for about 10 minutes in a 325℉ (160 ℃) oven. Transfer to a plate.
- Spices – In a small bowl, combine the salt, thyme, cayenne, allspice, black pepper, and paprika. Set aside.
- Season – Remove the corn husks and as many silky threads as possible. Then place each ear on a sheet of aluminum foil. Sprinkle each ear of corn with about ½ teaspoon spice mixture. Wrap them tightly with the aluminum foil. (Photos 1-2)
- Grill – Place them on the hot grill, and cook them for approximately 20 minutes. Turn occasionally until they’re tender.
- Remove the corn from the grill, and carefully open the foil to avoid getting burned by the steam. Place the corn ears directly on the grill for about 5 minutes, rotating them until grill marks form. (Photos 3-4)
- Serve – Remove them from the grill and brush them with mayonnaise. Roll them in the toasted coconut, then transfer them to a serving platter. Serve immediately with lime wedges. Enjoy! (Photos 5-6)
Recipe Notes and Tips
- Feel free to make this recipe in the oven if you don’t want to fire up the grill.
- Frozen corn on the cob also works, so no worries if you’re in the middle of winter.
- Leaving as much of the stem on as possible gives you an extra handle for holding hot corn on the cob.
Leftover Make-Overs and Storage
I love making a double batch, then cutting the corn off the cobs. The coconut-flavored corn is an ideal addition to soups and salads. It also goes great in dips and corn cakes.
Grilled corn freezes well. It will last 4-5 days in the fridge or 4-5 months in the freezer.
Grilling season brings out the best in a lot of mains and sides. Grilled chicken, salmon patty sandwiches, and baby back ribs are ideal mains, while eggplant and zucchini both do great on the grill right next to the corn. Just brush them with oil and sprinkle them with salt and Creole seasoning.
More Mouthwatering Grilling Recipes to Try
By Imma
This blog post was originally published in August 2013 and has been updated with additional tips, new photos, and a video.
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