Burnt meals is each cook dinner’s nightmare, however you shouldn’t be afraid of char. It’s a nice line, however charring sweeter greens corresponding to corn or candy potatoes builds taste by introducing a little bit of bitterness that balances their pure sugars.

To illustrate the purpose on this recipe from our ebook “COOKish,” which limits recipes to only six substances with out sacrificing taste, charred corn performs a starring position in a scrumptious savory-sweet facet that’s good for potlucks or as a facet to roasted or grilled meat.

Inspired by Andy Ricker’s grilled corn with coconut milk from his ebook “Pok Pok,” we toss corn kernels and Fresno chilies with coconut milk. Under the excessive warmth of a broiler, the pure sugars and fats within the coconut milk velocity the charring of the corn (be sure you use a broiler-safe baking sheet for this recipe). The tasty darkened bits lend complexity that retains the dish from being too candy.

Lime juice and zest present two layers of brightness that pair naturally with the coconut. Whisked collectively they make a wonderful ending drizzle that’s vivid, but creamy. If corn is in season, minimize the kernels from freshly shucked ears; you’ll want three giant or 4 medium ears.

Charred corn with coconut, chilies and lime

Start to complete: quarter-hour

Servings: 4

Ingredients: 

1 pound frozen corn kernels, thawed, drained and patted dry (about 3 cups)2 Fresno chilies OR 3 serrano chilies, stemmed, quartered lengthwise, seeded and thinly sliced⅔ cup coconut milk, dividedKosher salt½ cup unsweetened shredded coconutGrated zest of 1 lime, plus 1 tablespoon lime juice

Directions: 

Heat the broiler with a rack within the uppermost place. In a big bowl, stir collectively the corn, chilies, ⅓ cup coconut milk and 1¼ teaspoons salt. Spread evenly on a broiler-safe rimmed baking sheet; reserve the bowl. Broil till charred, 5 to 7 minutes. Sprinkle evenly with the coconut, then broil till deeply toasted, 10 to twenty seconds. Transfer to a serving dish. In the identical bowl, whisk the remaining coconut milk, lime juice and ¼ teaspoon salt, then drizzle over the corn. Sprinkle with the lime zest.

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