“The sight of fresh coconuts everywhere in Barbados took me right back to my childhood visits to the Caribbean. That’s why I like using freshly grated coconut in my butter, but desiccated works just as well. To grill the corn, I remove some of the outer layers of husk, then grill them in the green leaves to stop the kernels from charring and drying out. I then peel back all the husks, brush them with the coconut-butter and grill them again until golden and lovely.” Ainsley Harriott, Ainsley Harriott’s Street Food
- 6 cobs sweetcorn, husks on
- 230 ml coconut cream or milk
- 30 g butter
- 1 tsp cornflour
- ¼ tsp salt
- 1 small bunch spring onions (scallions), thinly sliced
- 1½ tbsp freshly grated coconut or desiccated coconut
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat a covered barbecue to medium-high. Remove a few of the outer layers of corn husk, then place the corn cobs on the grill. Cook, turning occasionally, for 15-20 minutes or until the husks are charred.
Meanwhile, place the coconut cream or milk, butter, cornflour and salt in a small saucepan. Bring to a simmer over medium heat, whisking continuously. Simmer for 3-4 minutes or until smooth and thickened. Stir in the spring onion and coconut, then remove from the heat.
When the corn is charred, remove from the barbecue. Carefully peel back the husks and strip away the silks. Return to the barbecue and brush all over with some of the coconut-butter sauce. Cook for another 1-2 minutes, basting and turning repeatedly. Serve hot with the remaining coconut-butter sauce.
Ainsley Harriott’s Street Food starts Thursday 6 August 2015 at 8.30pm on SBS and finishes 1 October 2015. Visit the Ainsley Harriott’s Street Food program page to catch-up on episodes online, scroll through recipes and read our interview with Ainsley.