Thai-Glazed Corn

[nverland]

Thai-Glazed Corn

1/2 cup unsweetened coconut milk
1/4 cup soy sauce
2 tablespoons light brown sugar
1 tablespoon Asian fish sauce
1 tablespoon fresh lime juice
4 ears of corn, shucked
Chopped cilantro, for garnish
Finely grated Cotija cheese, for garnish
Lime wedges, for serving

In a small saucepan, combine the coconut milk, soy sauce, sugar, fish sauce and lime juice. Cook over moderate heat until the glaze is syrupy, about 10 minutes.
Light a grill. 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. Cut each corn cob into thirds, transfer to a platter and garnish with cilantro and cheese. Serve with lime wedges