Thai-Glazed Corn

1. 1

   In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice.

2. 2

   Cook over moderate heat until the glaze is syrupy, about 10 minutes.

3. 3

   Light a grill.

4. 4

   Grill the corn over medium heat, turning occasionally, until charred and tender, 10 to 15 minutes; brush with the glaze during the last 5 minutes.

5. 5

   Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese.

6. 6

   Serve with lime wedges.

No additional tips available.