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Grilled Corn with Curried Lemongrass

Recipe from: Carte Blanche

Anything goes at the Carte Blanche trailer in Portland, Oregon - try their Coconut Shrimp with an Apricot Bourbon Sauce or a Fried Banana Shrimp Sandwich with Peach Coleslaw.

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1 cup of coconut cream
2 Pandanus leaves (found at Asian markets)
2 teaspoons lemongrass, blended into a paste
3 tablespoons brown sugar
1 1/2 teaspoons salt
1tablespoon curry powder
1/2 teaspoon cumin
Black pepper to taste

Add coconut cream and Pandanus leaves to a pot and bring to a simmer. Add lemongrass, sugar, salt, and remaining spices and simmer another 5 minutes.

4 ears of fresh corn, husked
Curry Lemongrass Cream (above)
1/2 cup scallions, sliced
4 lime wedges

Grill corn on an outdoor grill, or roast it in the oven. You can also roast it on a grate placed directly over an open flame such as a campfire or a burner on a gas stove.

When corn is roasted/grilled, ladle 1 ounce of curry lemongrass cream over the entire cob and garnish with lime and scallions.

Yield: 4 servings