On Saturday morning, Craig was channel surfing and came upon a really cool looking cooking show. Now. I don’t like cooking shows at all. Cooking television is usually so polished and sanitized. I have trouble relating to celebrity chefs. Perhaps its because most of them come from restaurant backgrounds? I find all my cooking info and entertainment on the internet, courtesy of amazing bloggers and websites.
The one exception to my cooking tv apathy is grilling. I love shows devoted to grilling and how to use outdoor cooking methods for all kinds of recipes. I love cooking outdoors and Craig loves to experiment with the grill, so we find ourselves watching grilling shows from time to time. A couple of years ago, we saw Bobby Flay grill a Thanksgiving turkey and now that’s our holiday tradition.
So anyway, Craig came across a fabulous show called Primal Grill on PBS hosted by a chef named Steve Raichlen. We were instantly hooked. Each episode is centered around a different location. The one we watched was about Southeast Asian cuisine. I immediately set my DVR to record all the other episodes. The show really spoke to me because the recipes were really unique and were the result of Steve’s extensive global travels. The preparations and techniques were super simple and his equiptment, while certainly top of the line, wasn’t completely foreign to the average person cooking in their backyard.
On Saturday night, Craig, Archer and I headed up to my mom’s house for a visit and a BBQ and we made some of the recipes that he had featured on the show. We particularly LOVED this incredibly tasty Cambodian corn. I had hit the farmer’s market that morning and grabed some freshly picked sweet corn. I had the other ingredients in the back of my cabinets, so we decided to give it a try. It is so simple, you just grill corn while basting it with this mixture of coconut milk, brown sugar and bay leaves. The sugar sort of caramelizes and the coconut milk gives it an incredible flavor. It was so good we ate it standing up while cooking the rest of the meal!
You must try this. It’s simple, inexpensive and incredibly delicious. I love finding new ways to take advantage of local summer produce. I made a few small changes to the recipe, as I can’t help myself. But it was sooo good. I urge you to check out Primal Grill on PBS – you can find all his recipes on the web here.
- 4 ears of sweet corn
- 1 cup of unsweetened lite coconut milk
- 2 tbsp brown sugar
- 2-3 bay leaves
- 1 tsp salt
- ½ tsp pepper
- cilantro (garnish)
- aluminum foil
- Preheat grill to med-high heat. Oil if necessary
- On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper
- Simmer uncovered for 5-7 minutes, until sugar is dissolved
- Carefully peel back the corn husks and remove the silk from each ear of corn
- Using a long strand of husk, tie back the ends of the husks – this creates a handle with which to eat the corn
- Fold a piece of aluminum foil a few times to create a grill guard
- Place each piece of corn on the grill. The husks should sit on the foil so they don’t burn
- Grill the corn, rotating every 2 minutes to ensure it’s evenly browned
- Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
- Remove corn from the grill, baste one more time and serve with cilantro garnish