Roasted Corn in Chile Coconut Milk

Roasted Corn in Chile Coconut Milk

  • Prep: 2 hr
  • Cook Time: 30 min
  • Total: 2 hr 30 min
  • Serving: 3 Servings

Here is a totally different and delicious way to enjoy your corn on the cob; roasted in the oven in a chile and coconut milk sauce.


  • 1 14 ounce can coconut milk
  • 1 teaspoon chile powder
  • Dash of red pepper flakes
  • 1/2 teaspoon sea salt
  • 1/8 teaspoon fresh black pepper
  • 3 ears of fresh, husked corn


  1. Place the coconut milk, chile powder, red pepper, salt and pepper in an 8x8 casserole dish and whisk to combine.
  2. Put the corn in the pan, rolling each ear in the sauce to cover on all sides, and then place in the refrigerator to marinate for 2 hours, turning every 30 minutes.
  3. Preheat the oven to 425 degrees.
  4. Place the corn in the oven and cook for 30 minutes, flipping the corn 15 minutes through the cooking time.
  5. Transfer the corn to a serving platter and drizzle with the sauce. Serve immediately.

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