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Monday, August 9, 2010

Coconut Milk Grilled Corn and Grilled Pineapple with Cinnamon

Our friend, Chuy, made both of these wonderful treats for us while we were visiting San Antonio, Texas.

Coconut Milk Grilled Corn

1-2 cans of coconut milk depending on how many ears of corn you are grilling. They have the carton size of coconut milk, but you just need to use little by little.
5-6 ears of corn, husks off

Pour milk into bowl and glaze corn. Grill corn for about 8-10 minutes until glaze melts into corn. Do not burn corn.


Grilled Pineapple with Cinnamon

1 whole pineapple, peeled and chopped into bigger pieces (about three to a skewer)
Ground cinnamon or grate fresh cinnamon sticks. Chuy had fresh cinnamon already grated and I feel that it made a difference than the powdery ground store bought cinnamon.

Sprinkle onto both sides of the pineapple and skewer. Place on grill for about 8-10 minutes. Serve alone or with some vanilla ice cream.

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