To make the marinade of the corn, add
Coconut Milk (1 cup)
Fresh Thyme (1 tsp)
Hot Smoked Paprika (1 tsp)
Fresh Parsley (1 Tbsp)
Freshly Ground Black Pepper (1/4 tsp)
Salt (1/4 tsp)
to a bowl and whisk to combine. Add
Ground Cumin (1/2 tsp)
Pour the marinade over the
Sweet Corn (5 ears)
and mix well. The goal is to get the corn husk core to absorb the marinade for at least an hour or longer, so when they grill on the open fire the kernels will take on the lovely flavors we started with.
Stir them around during the marination process. For presentation purposes you can pierce the core of each corn with a bamboo skewer just before grilling, totally optional.
Grill them until they’re cooked, a bit charred and definitely sweet. Use an indirect way of roasting the corn, so I circled the main heat source, coals fire.
Keep rotating them so they grill evenly, for about 8 minutes of indirect heat.
Move the corn directly over the coals, so they can develop some color and really heighten the sweetness. Grill for another 4 minutes. Please keep in mind that you’ll have to pay close attention to them at this point as the natural sugars from the corn and coconut milk will want to caramelize and burn quickly, over direct heat.
Just before moving them off the flame, squeeze the
directly over. While on the serving platter, crumble the
Feta Cheese (1/4 cup)
while the corn is still hot/warm and serve!