INGREDIENTS
Vegetable oil for grill
6 ears corn, shucked
½ cup mayonnaise
2 Tbsp. curry powder
½ tsp. cinnamon
½ tsp. ground ginger
½ tsp. dried thyme
¼ tsp. allspice
¼ tsp. cayenne pepper
1½ cup toasted coconut flakes
PREPARATION
• Prepare a charcoal grill for high, direct heat then brush with oil.
• Grill the corn over direct heat, turning occasionally until slightly charred and cooked through, about 10 minutes.
• In a small bowl, stir together the mayonnaise, curry powder, cinnamon, ginger, thyme, allspice and cayenne pepper.
• Brush the grilled corn with the spiced mayonnaise, then roll in the toasted coconut flakes. Serve immediately.
This article appears in July 2016.