Cambodian Grilled Corn

• 4 ears sweet corn
• 1 cup of unsweetened light coconut milk
• 2 tablespoons brown sugar
• 2 -3 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon pepper
• cilantro (garnish)

1. Preheat grill to med-high heat. Oil if necessary.
2. On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
3. Simmer uncovered for 5-7 minutes, until sugar is dissolved.
4. Carefully peel back the corn husks and remove the silk from each ear of corn.
5. Using a long strand of husk, tie back the ends of the husks - this creates a handle with which to eat the corn.
6. Fold a piece of aluminum foil a few times to create a grill guard.
7. Place each piece of corn on the grill. The husks should sit on the foil so they don't burn.
8. Grill the corn, rotating every 2 minutes to ensure it's evenly browned.
9. Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
10. Remove corn from the grill, baste one more time and serve with cilantro garnish.

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

Taken from www.food.com/recipe/cambodian-grilled-corn-504079 (may not work)