Skillet Glazed Corn with Ginger, Lime and Coconut

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I can’t tell you often I get my heart (and thus, my grocery list) set on an item that has randomly and mysteriously disappeared from store shelves everywhere. This past weekend it was corn on the cob. But not just any corn. Not in mid-August, the peak of its harvest time here in New England. It had to be farm fresh corn on the cob, and naturally, I had no problem driving twenty-five minutes out of my way to get it.

More naturally, the farm was sold out for the day.

And so I shlepped back to the regular ol’ supermarket, for the second time that day, to get my precious corn.
One might argue that you can get local corn at the supermarket, but I beg to know their definition of “local.” I’m pretty sure that in the big chains, this could be from anywhere in the US. Not that corn grown outside of my state couldn’t be nearly as good, but given that it traveled longer to get there, one has to realize that the quality might have degraded, just a little bit.

I returned home with my “local” supermarket corn, and told Ben it was time to turn on the grill.

Not just any grill.

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THIS baby which just made its way to our deck less than twenty-four hours ago. For free, because Ben won it from work (the perks of being married to a salesman!). It’s a beauty, isn’t it? It even bears my maiden name (no relation, unfortunately.)

I bet you think I was going to grill my corn. I mean, what summer enthusiast wouldn’t?

One that has experienced the amazingness that comes from corn cooked in a skillet, that’s who. The grill was just for the chicken sausage and zucchini.

I started making this skillet-glazed corn last summer, but never got a chance to share it with you. I’m so glad I waited, because this year I’ve enjoyed the recipe even more with the addition of coconut oil. Especially Tropical Traditions Gold Label Virgin Coconut Oil. I’ve tried a few other brands of coconut oil, but this one gets the most point for its slightly sweet, “just enough” coconut flavor that compliments a variety of foods. It is particularly fantastic in this corn recipe.

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My skillet-glazed corn on the cob starts with aromatic ginger and garlic sauteed in coconut oil. Then, the corn is added with a splash of water and a squeeze of lime juice, and the pan is covered so that the corn is steamed with all that wonderful flavor. A few minutes later, the pan is uncovered so that the remaining liquid is reduced, and thick, gingery glaze is brushed over the corn.  Finally, it’s finished with a sprinkling of fresh cilantro.
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All I can say is, trust me, you won’t miss the grill when it comes to cooking summer’s prized corn.

One last thing before I get to the recipe: Today’s my birthday! I don’t have anything too wild planned, unless you count eating frozen yogurt for dinner (I might even get a large, whoo hoo!) If you’re wondering what to get me, I’d adore some extra tweets, stumbles, and facebook shares today :) Basically, however you like to spread blog love, I’d be ever so grateful!

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Skillet Glazed Corn with Ginger, Lime and Coconut

1 tablespoon coconut oil
2 cloves of garlic, minced
2 teaspoons grated fresh ginger
2 large ears or corn, husks and silks removed
1/4 cup waterjuice from
1 limepinch of salt
freshly ground black pepper
2 tablespoons chopped cilantro

Heat the coconut oil over medium heat in a skillet. Saute the garlic and ginger, stirring, for about 1 minute, until fragrant. Add the corn and sprinkle with the salt and pepper. Turn to coat with the oil, garlic and ginger. Pour in the water and lime juice, increase heat to medium-high, and cover. Cook for about 5 minutes, until corn is tender.

Remove the lid and continue cooking to allow the liquid to reduce to just a few teaspoons. Turn off heat. Brush the glaze over the corn and sprinkle with cilantro. Serve hot.

Nutrition Facts
Servings Per Recipe: 2
Amount Per Serving
Calories 190.0
Total Fat 8.5 g
Saturated Fat 6.2 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 0.9 g
Cholesterol 0.0 mg
Sodium 167.8 mg
Potassium 422.6 mg
Total Carbohydrate 29.4 g
Dietary Fiber 4.0 g
Sugars 4.8 g
Protein 4.9 g

I received free Tropical Traditions Gold Label Coconut Oil to make this recipe. As always, the recipe and all opinions expressed are my own.

This recipe is linked to Wellness Weekends for September 1st, 2011

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31 Responses to “Skillet Glazed Corn with Ginger, Lime and Coconut”

  1. 1

    Kaytorade — August 23, 2011 @ 2:51 pm Reply

    Happy Birthday! I would never have thought of making corn in the skillet.

  2. 2

    Lauren A. @ Newest Obsession — August 23, 2011 @ 3:07 pm Reply

    yum! i am going to try making this tomorrow. thanks for sharing.

  3. 3

    Cara — August 23, 2011 @ 3:12 pm Reply

    Thanks! Hope you enjoy it :) I'm rather jealous, I'm already wanting to eat it again and just had it the other night!

  4. 4

    Emily — August 23, 2011 @ 3:15 pm Reply

    Yay, happy birthday!! (It's my wedding anniversary, so I agree that Aug 23 is a GREAT date!). That's a beautiful grill… and I just LOVE cooking with coconut oil, so I can imagine this corn was incredible!

  5. 5

    Kelly — August 23, 2011 @ 3:25 pm Reply

    How disappointing to have made the trek and turned up empty handed!  Glad you were still able to find some to make the dish and that grill….ohhhh my!  How beautiful.

  6. 6

    Chrysta — August 23, 2011 @ 4:25 pm Reply

    oooh look amazing! Corn is the one thing I really miss from the north east. My parents live in PA and I grew up there and o..m..g..the corn and peaches were always amazing and I miss it. We dont get really nice corn out here. I love the twist that you have on it with adding some coconut oil! What a cool idea. Ive been grilling my corn plain lately but I really think I need some coconut oil. That sounds so good. Have a great week!

  7. 7

    Nicole, RD — August 23, 2011 @ 5:29 pm Reply

    HAPPY BIRTHDAY!!!!!!!That corn looks Soooo good. I just got reaquainted last night with my cast iron skillet…I've missed it all summer long!

  8. 8

    Shannon — August 23, 2011 @ 5:51 pm Reply

    what a gorgeous grill!  and some amazing corn, it sounds wonderful!!  enjoy that frozen yogurt :)  and here's to a great year!

  9. 9

    janet @ the taste space — August 24, 2011 @ 12:28 am Reply

    Happy early birthday, Cara! Looks like you have a wicked early birthday present… :D

  10. 10

    Joanne — August 24, 2011 @ 1:23 am Reply

    Coconut oil on corn…now that is crazy genius.  And that grill – quite the looker.Happy birthday love!  I hope you ate something seriously delicious today…preferably with loads of chocolate!

  11. 11

    Jessy — August 24, 2011 @ 1:44 am Reply

    this looks awesome! Can't wait to try it (while corn is still in season!)

  12. 12

    Seemichellecook — August 24, 2011 @ 2:13 am Reply

    I now officially love you!   I just picked up a cast iron pan exactly as shown for $7 and I've decided this will be the first way I use it.  I have no bbq but I bet broil would work in the oven with careful turning.   

  13. 13

    Cara — August 24, 2011 @ 2:23 am Reply

    Thanks Jessy!

  14. 14

    Cara — August 24, 2011 @ 2:27 am Reply

    aww thanks Michelle, the feeling is mutual! Hope you enjoy the corn and your first use of your cast iron pan. Just to clarify, you won't need a grill at all for this recipe – just a stovetop! You do need a cover for the pan, but don't worry about it being one that "goes with" the particular pan you're using. My cast iron does not have its own lid; I just use one of my larger pot lids. 

  15. 15

    Cara — August 24, 2011 @ 2:27 am Reply

    thanks! looking forward to starting it off right tomorrow :)

  16. 16

    Junia @ Mis Pensamientos — August 24, 2011 @ 4:21 am Reply

    ginger, lime, coconut, cilantro – wow, flavor heaven. love how healthy this is too :D

  17. 17

    Lizzy — August 24, 2011 @ 7:44 pm Reply

    Happy Birthday!! Can;t wait to hang out tonight… and I find it funny that me, you and Shannon all have corn posts up right now : )

  18. 18

    Cara — August 24, 2011 @ 7:50 pm Reply

    Thanks! I am so excited too! 'Tis the season for corn :)

  19. 19

    Elina (Healthy and Sane) — August 24, 2011 @ 9:13 pm Reply

    This sounds absolutely incredible! I've made corn in a skillet with success before but the ginger/coconut oil combo sounds especially delicious! :)

  20. 20

    grace — August 25, 2011 @ 8:42 am Reply

    as someone who swears that grilled corn is the best thing on earth, i'm excited to try this preparation!  i've not seen it done before, but it's brilliant!  and a big, fat happy birthday to you. :)

  21. 21

    Gretchen — August 25, 2011 @ 3:00 pm Reply

    Happy Birthday, Cara! What a delicious recipe. :D

  22. 22

    Inspired by eRecipeCards — August 25, 2011 @ 4:44 pm Reply

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  23. 23

    megan @ whatmegansmaking — August 26, 2011 @ 1:34 pm Reply

    oh my goodness…this looks INCREDIBLE! I have a bunch of corn on hand from the farmer's market right now and I'm dying to try this!

  24. 24

    Kerstin — August 28, 2011 @ 1:48 am Reply

    Happy Birthday!! I just went to Toro and loved the corn on the cob, which it seems like everyone raves about, but this looks just as good – yum!

  25. 25

    TheOtherSideofB — August 28, 2011 @ 3:21 pm Reply

    Made this today.. One word = Awesome!! Great way to end the summer..

  26. 26

    Cara — August 28, 2011 @ 3:37 pm Reply

    So glad you liked it! But please don't say summer's over just yet ;)

  27. 27

    Danielle Simmons — August 28, 2011 @ 5:15 pm Reply

    This sounds delicious! Thanks for sharing :)

  28. 28

    Suzy — September 13, 2011 @ 1:25 am Reply

    This was such a great technique! I've never skillet cooked corn before, it still had a little bite to it and had the great sweetness grilling would give. I changed up the flavor profile a bit, but the technique is definitely a keeper!

  29. 29

    Cara — September 13, 2011 @ 1:29 am Reply

    So glad you liked it! It's definitely amenable to other flavors :) We had corn tonight too, though just wrapped in foil with southwest seasoning blend and grilled – so simple, but I forgot how good it was!

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