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Grilled Corn with Coconut Flakes & Spicy Mayo
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4 ears | corn, shucked |
4 tbsp | unsalted butter |
2 sprigs | fresh thyme |
1 cup | mayo |
2 tbsp | sriracha |
1 1/2 tsp | kosher salt |
1/4 cup | sweetened coconut flakes |
1. Preheat grill to medium-high. Add corn, butter and thyme to a pot of water over medium-high heat. Bring to boil; reduce and simmer until corn is tender, about 10 minutes. Drain.
2. Meanwhile, in a bowl, whisk together mayo, sriracha and salt until smooth. In a skillet, toast coconut over medium heat, stirring, 3 to 5 minutes.
3. Grill corn, turning, until charred, about 10 minutes. Cover with spicy mayo and coconut.
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