Quick and easy summer snack, this Green Curry Corn on the Cob is a delicious way to take this summertime treat up a notch.
Corn on the cob is one of our favourite summertime treats. It’s sweet, full of nutrients and the perfect vessel for delicious flavour. As much as we love grilled corn on the cob with a little vegan butter, sometimes we also like to get a little creative. This Green Curry Corn on the Cob is the perfect fusion of Thailand and Mexico. This flavour-packed green curry sauce includes coconut yogurt, curry paste, garlic, ginger, lemongrass, cilantro, thai basil and more!
Inspired by the Mexican dish Elotes. Elotes is Mexican street corn that involves cooking the corn in boiling water (with salt, herbs and spices) than topped with lime juice, mayonnaise, queso fresco, and chile powder. We created our own version with a Thai-inspired twist.
A Little About Corn
Also known as maize, corn was first domesticated by native peoples in Mexico thousands of years ago – Native Americans taught European colonists to grow the indigenous grains. Now it’s one of the most widely used crops all across the world. Despite being often used in processed foods, sweet corn is a great source of many B vitamins.
Top Tips for Making Green Curry Corn on the Cob
- Pick the best corn by looking for ears with tight green husks and golden brown tassels and avoid ears with dryer husks.
- Steam, then grill! No this doesn’t mean steaming over some water. This simply means wrap your corn in some tin foil and cook on the grill until your corn turns bright yellow. Once it’s a bright, vibrant yellow remove the tin foil and cook right on the grill until you get an even amount of char all over the corn. This extra step adds SO MUCH FLAVOUR.
- Smother with sauce for loads of delicious Thai flavours. Don’t be shy when brushing on the green curry sauce, or add some extra to a bowl for dipping!
Substitutions for this recipe:
- Coconut Yogurt – Any vegan yogurt substitute will do, but coconut yogurt really lends itself to the flavour profile of this recipe.
- Fresh Ginger – You can sub for ginger paste or ginger powder, but we highly recommend fresh.
- Fresh Garlic – You can sub for garlic paste or garlic powder, but we highly recommend fresh.
Green Curry Corn on the CobPrint
- 4 ears of corn
Green Curry Sauce
- 115 g (½ cup) coconut yogurt
- 30 g (2 tbsp) green curry paste
- 7 g (1 tbsp) fresh ginger
- 12 g (2 cloves) garlic, minced
- 4 g (2 tsp) lemongrass paste
- 1 green chili
- 12 g (¼ cup) cilantro
- 12 g (¼ cup) thai basil
- 1 lime, juiced
- 6 g (2 tbsp) cilantro, minced
- 6 g (2 tbsp) thai basil, minced
- To a food processor or blender, add all the green curry sauce ingredients and blend until smooth. Set aside.
- Shuck your corn on the cob and wrap in tin foil. Cook on the grill, on high heat, for 10 minutes or until they turn a vibrant yellow colour. Remove from the foil and return to the grill and char on all sides, until desired.
- Drizzle corn with green curry sauce and sprinkle with fresh herbs. Serve warm.
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