Coconut Jerk Grilled Corn on the Cob Recipe with Toasted Coconut Chips from Dang Foods

September 17, 2012 12:42 PM EDT | By Anthony Smith
Jerk Corn
Coconut Grilled Jerk Corn loaded with Toasted Coconut Chips from Dang Foods. (Photo: Creative Commons)

Our Coconut Jerk Grilled Corn on the Cob recipe will have you weeping with joy. It couldn't be easier, or more flavorful.

Two weeks ago, we wrote about new Toasted Coconut Chips from Dang Foods, and how obsessed with them we were. They've a wonderful crunch to them that goes absolutely perfectly with so many foods, and when I shared them with a friend of mine, he and I had the same question: how the heck do we make this spicy?

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The thing is, the chips have a perfect toast to them, so applying more heat to them feels a little wrongheaded. I was going to crush them and use them as the breading for a coconut fried chicken, and while I'm sure it'd taste great, the integrity of the flavor would be just a touch compromised. It needs to be the finish to the dish, while still tasting like it was integrated into it the whole damn time.

This is how you do it. Get that grill ready to go.

Combine 3/4 teaspoon ground allspice, 1/2 teaspoon dried thyme, 1/2 teaspoon ground cinnamon, 1/2 teaspoon cayenne, 1/2 teaspoon salt, 1/2 teaspoon black pepper, 1/4 teaspoon ground nutmeg, and 1/8 teaspoon ground red pepper. Mix them together in a bowl, then set them aside.

Grab four ears of corn, husk them, then scrub the silk off. Douse them in one tablespoon of melted butter each, then rub the spice mix evenly into them.

Wrap each corn individually in aluminum foil, then grill for twelve minutes each, turning a quarter turn once ever three minutes.

Lay out Dang Coconut Chips, or lightly toasted shredded coconut, on a flat surface. Roll the finished corn in it. How beautiful does that look?

Poke some kebab skewers into them, then serve with a couple of squirt of your favorite hot sauce on the side.

© 2012 Food & Recipe All rights reserved. Do not reproduce without permission.

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