Grilled corn with salty coconut cream & peanut dust recipe

Ingredients

• 4 ears fresh corn, shucked
• ¾ cup [240 g] cream of coconut
• Salt
• 2/3 cup [70 g] unsweetened coconut flakes, finely chopped
• 1½ cups [210 g] finely chopped dry-roasted peanuts
• ¼ cup [10 g] chopped fresh cilantro
• 1 lime, cut into wedges

1. Heat a stove-top grill pan over medium-high heat. (Alternatively, you can cook the corn on an outdoor grill, if you prefer.) Grill the corn on all sides, rotating after each one is nicely charred and the corn is cooked through, about 10 minutes total.
2. Meanwhile, spoon coconut cream into a small skillet over medium-heat, and cook, stirring occasionally, just until fragrant and light golden brown, 2 to 3 minutes. Remove from the heat, transfer to a small bowl, and stir in 1½ tsp salt. You want to taste the salt here, so don’t be shy. In a medium bowl, combine the coconut flakes, peanuts, and cilantro.
3. Transfer the grilled corn to a serving platter and brush liberally on all sides with the salty coconut cream. Sprinkle each ear all over with the coconut flakes and peanut dust, and serve with wedges of fresh lime.