Coconut Sweet Corn with Chili Mayo

Place corn in the microwave with the husks on (yes with husks on) and cook for 8 minutes. With a towel, remove the corn ears from the microwave and cut the bottom inch off so the the kernels are visible. Stand corn up on the counter and pull the husks off from the top. The ear of corn will slide out without any struggles and no silk attached (this is a great way to cook corn without the mess of husking) . If you prefer to boil the corn or use your preferred way, that’s fine too.

Now you need to roast the corn either on the grill or on a grill pan over high heat to get the corn to “char” on the outside. If you don’t have a grill you can lay the corn right on the grate of a gas stove, until charred on all sides.

Once roasted, cut the kernels off the cob and place kernels into a sauté pan. Add the mayo and the chili sauce and cook until warm over medium heat.

Remove from heat and add the coconut and cilantro. Add salt and pepper to taste. Enjoy with your favorite BBQ or picnic meal.