Cambodian Grilled Corn

Recipe adapted from primal grill with steve raichlen on pbs.

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 dont burn.

Grill the corn , rotating every 2 minutes to ensure its 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.

sweet corn, light coconut milk, brown sugar, bay leaves, salt, pepper, cilantro