Thai-Glazed Corn

Serving Size: 4
Total Time:

The delicious, sticky-sweet Asian glaze on this corn tastes great combined with coconut milk, soy sauce, sugar and fish sauce, adding lime juice for a hit of tang.


  • 0.5 cup unsweetened coconut milk
  • 0.25 cup soy sauce
  • 2 Tbsp light brown sugar
  • 1 Tbsp Asian fish sauce
  • 1 Tbsp fresh lime juice
  • 4 ears of corn, shucked
  • Chopped cilantro, for garnish
  • Finely grated Cotija cheese, for garnish
  • Lime wedges, for serving


  1. In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
  2. Light a grill. Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges.

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Recipe Credit: Kay Chun
Image Credit: John Kernick