BBQ Corn Recipe

• - 6 ears of corn (clean the husk)
• - 1/2 cup margarine or butter (I'm using Indonesian "BlueBand" margarine), melted
• - 2 cans Coconut Milk (15 oz each)
• - 2 tsp salt
• Chili Sauce:
• - 1/4 cup Shiracha hot sauce
• - 3 tbsp sugar
• - 1tbsp water

1. Prepare your BBQ grill and charcoal.
2. Boil the coconut milk in a sauce pan with medium high heat and stir-in the salt.
3. When it reaches the boiling point, set aside.
4. Pour into a rectangular dish or tupperware.
5. Mix the chili sauce ingredient and heat in stove for 1-2 minutes (medium high heat).
6. Dip the corn into the coconut milk.
7. Make sure the coconut milk covers the entire corn and put it on the grill.
8. Cover the grill and cook for 2-3 minutes.
9. Set the coconut milk aside.
10. Uncover the grill and remove the corns from the grill and dip them into the coconut milk bath again.
11. Then place them back to the grill.
12. Making sure all sides evenly grilled.
13. Grill for another 2-3 minutes, covered.
14. While grilling, brush the chili sauce on each of the corn.
15. The amount is depending on how spicy you like them to be.
16. Cover again for 2-3 minutes.
17. Then brush the melted margarine or butter on each of the corns.
18. Leave it on the grill for another 1-2 minutes and they are done.

corn, margarine, coconut milk, salt, chili sauce, hot sauce, sugar, water

Taken from cookeatshare.com/recipes/bbq-corn-31975 (may not work)