Roasted Corn in Chile Coconut Milk

I have been obsessed all summer long with the combination of corn and coconut milk! The two ingredients naturally complement one another, so well it’s almost as if they were created for each other. I like the result that comes from marinating my ears of corn overnight in it. Not only does it plump up the kernels but the existing juiciness and sweetness of the corn is amplified, the flavors intensify giving the corn a melt-in-your-mouth characteristic that I am addicted to.

For this recipe coconut milk is combined with chile powder, a pinch of red pepper and fresh ears of corn, then oven roasted. A simple act with spectacular results. Sweet, savory, succulent and spicy.

The rich and creamy roasted coconut milk can do double-duty as a sauce for your protein. It’s good over chicken, fish and seafood. It made a delicious dipping sauce for the oven-fried tortilla chicken I served with this made by crushing up tortilla chips and crusting chicken breasts with it.

Roasted Corn in Chile Coconut Milk

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: PT M

Yield: serves 3

 Roasted Corn in Chile Coconut Milk

Ears of corn oven-roasted in coconut milk with chile powder and red pepper resulting in juicy, succulent corn.


1 (14 ounce) can coconut milk
1 teaspoon chile powder
Dash (or more) of red pepper flakes
1/2 teaspoon sea or kosher salt
1/8 teaspoon fresh black pepper
3 ears of fresh, husked corn*


  1. Whisk the coconut milk, chile powder, red pepper, salt and pepper together in a greased 8x8 casserole pan. Place the corn in it, breaking the cobs in half if necessary to make them fit. It's ok if the milk doesn't totally cover the cobs.
  2. If possible do this a few hours ahead of time and allow to marinate in the refrigerator, turning the cobs every few hours to make sure all sides are marinated. Preheat oven to 425 degrees F. Bake for 30 minutes, rotating the cobs half way through.
  3. Carefully remove the cobs from the pan lifting out with tongs and a spatula (if you drop them into the hot milk there is a danger of being burned). Serve with sauce drizzled over top. The sauce is also good on chicken and seafood.
  4. *This recipe can easily be doubled in a 9x13 deep-sided baking or casserole pan.


Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved. No copying or duplication of any content (including photos) without the express written permission from the owner of this website.

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  1. Kim @ Two Good Cooki says

    This looks absolutely amazing. I love trying new ways of corn on the cob. But then I always love the good ol' standby of butter and salt too!

  2. Ann says

    That sounds delicious and looks divine. I wonder if you could get the same results by cooking it on the grill? We've been buttering the ears, wrapping them in foil and letting them cook on the grill this year.

  3. Pam says

    This sounds delicious! We eat corn on the cob at least twice a week and I will have to try your version!

  4. Heather Schmitt-Gonz says

    Alright woman…did you make this just for me…cuz it has my name written ALL OVER IT! I could probably make a 9×13 pan and happily pig out on the whole thing! This sounds Amazing!

  5. Federica says

    What a beautiful picture dear! I love corn, it's so cheerful and sunny. This recipe seems so special with coconut milk and chile powder. I'd be curious to taste it. Bye bye, hope you've a wonderful Sunday :X

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