Coconut Corn on the Cob

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I hate to admit it but I absolutely love corn.

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We have the same hair.

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Who cares if its also used for gasoline, batteries, matches, explosives, crayons and glue?

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Here are another two uses for it.

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That have nothing to do with your carborator.

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Chile lime coconut corn.

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And coconut palm sugar corn.

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They are both out of this world.

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My favorite?

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The chile lime coconut.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a-mazing. 🙂

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Coconut Corn on the Cob
 
 
Ingredients
  • 4 husked ears of corn
  • Chile Lime Corn (makes 4 ears)
  • one lime
  • 5 tablespoons mayo
  • 1 teaspoon chipotle pepper (more if you like it spicy)
  • one package sweetened coconut
  • salt
  • Coconut Palm Sugar Corn (makes 4 ears)
  • one small can unsweetened coconut cream
  • 2 tablespoons coconut palm sugar
  • ½ cup desiccated coconut
Instructions
  1. For the chile lime corn, mix mayo, chipolte pepper and the juice of a small lime together. Add a pinch of salt.
  2. Preheat oven to 350. Toast coconut on a baking sheet – watch carefully that it doesnt burn. Usually takes 8-10 minutes. Cool.
  3. Grill corn on a grill or grill pan- about 3-4 minutes each side. I used a grill pan and coated it first with coconut ghee (or you can use butter). Slather on the chile mixture until the corn is completely covered. Roll completely in toasted coconut.
  4. For the coconut sugar corn:
  5. In a small saucepan, heat the coconut cream and coconut palm sugar until it boils. Turn down heat and simmer for 3-5 minutes. Let cool and stir in desiccated coconut.
  6. Grill corn on a grill or grill pan- about 3-4 minutes each side. Brush sugar mixture on corn.

 

Comments

  1. Very impressive on the carburetor reference.

  2. mary farrell says:

    A M A Z I N G, a m a z i n g, amazing!

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