Curry and Coconut Corn on the Cob

Corn is in full bloom right now at the farmer’s market, and I don’t know about you, but I love corn. The white corn, or bi-colored corn is super tender, and oh so sweet right now that you almost want to just eat it right off of the cob. I’ve been buying about eight ears of corn every Saturday morning, and cooking it up for lunch. Yes, corn for lunch. I thought it would not get any better than my favorite Mexican elotes, or Mexican corn if you will, or a simple pad of butter and salt, but let me tell you, it gets better!

Curry and Coconut Corn on the Cob Recipe

As my wife and I were watching some television, she called out and said you should really try making that! Making what you ask? Well it was some show on the tube where they were selling curried corn. I had no idea what the recipe had in store, but I’ve made enough coconut curry in my lifetime where I could quickly adapt that to some corn on the cob.  By the way, my wife rarely calls out anything from the television to have me try to make, so I knew I had to impress. Let’s get started.


  • 4 whole ears of corn, steamed, then grilled
  • 1/2 cup of coconut milk
  • 1 tbsp curry powder
  • 1 tsp salt
  • 1 tsp minced garlic
  • 1/2 tbsp Italian parsley, chopped

This recipe is super simple to make, and only takes about thirty minutes or so.

Start by steaming your corn until tender.

Mix the coconut milk, salt, garlic, and parsley to form your sauce.

Grill your steamed corn for a nice, charred exterior. I like that as it brings out some of the caramelization, and texture to the corn.

Preheat your oven to 350 degrees.

How to make coconut curry corn on the cob

Once your corn is lightly charred, remove from the grill and place the corn in a baking pan. Pour the sauce over the corn and turn to coat.

Bake in a 350 degree oven, uncovered, for 10 minutes.

The corn will absorb all of the sauce and have a huge impact in terms of flavor.

First bite we both knew how awesome this corn was going to be. It was creamy and sweet, with just a bit of that amazing flavor from the curry that really makes this corn on the corn shine. If you are looking for something different to make, and something really flavorful and delicious, then give this curry and coconut corn on the cob a try. I hope you enjoy!

If you enjoyed this post, please consider leaving a comment or subscribing to the RSS feed to have future articles delivered to your feed reader.

Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

2 thoughts to “Curry and Coconut Corn on the Cob”

Leave a Reply

Your email address will not be published. Required fields are marked *