Thai-Style Grilled Corn with Roasted Peanuts

Ingredients:

Peanut or vegetable oil, for brushing grill

2 tbsp. unsweetened, reduced-fat coconut milk

1 tsp. light brown sugar

1 1/2 tsp. reduced-sodium soy sauce (or tamari)

1 1/2 tsp. lime juice

1 tsp. grated lime zest

1 tbsp. chopped cilantro

1/4 tsp. sriracha

1/4 c. lightly salted, dry-roasted peanuts

4 medium ears fresh corn, husked

Method: Brush grill with oil and preheat to medium. Whisk together coconut milk, brown sugar, soy sauce, lime juice, lime zest, cilantro, and sriracha in a small bowl. Pulse peanuts in a food processor until finely ground. Transfer to a large plate. Place corn on grill and cook 8-10 minutes, or until browned and lightly charred in spots, turning occasionally. Brush with half of coconut milk mixture and grill 2 minutes more. Brush with remaining coconut mixture and roll in crushed peanuts until coated.

Happy Cooking!

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