Ingredients
4
4 servings
- •kosher salt, for boiling
- •4 ears corn, shucked
- •½ stick unsalted butter
- •½ cup brown sugar, lightly packed
- •1 tablespoon heavy cream
- •4 teaspoons fish sauce
- •1 lime, zested
- •½ lime, juiced
- •fresh thai basil, for garnish
- •lime, halved, for serving
Instructions
- Preheat the oven to 450°F (230°C). Line a baking sheet with parchment paper.
- Bring a large pot of salted water to boil. Add the corn and boil for 5–7 minutes, until the kernels are tender and bright yellow. Use tongs to remove the corn and set aside.
- In a small saucepan, combine the butter and brown sugar. Cook over medium-low heat, whisking together as the butter melts. Whisk in heavy cream and fish sauce. Let bubble for 1–2 minutes. Remove the pot from the heat and stir in the lime zest and juice.
- Place the corn on the prepared baking sheet. Brush the corn on all sides with the caramel.
- Bake the corn for 10 minutes, using tongs to rotate the cobs every few minutes and basting with more caramel, until caramelized and browned.
- Serve corn with lots of chopped Thai basil and halved limes.
- Enjoy!
Nutritional Facts
Per 4 servings
- Calories: 235
- Carbohydrate: 52g
- Fat: 3g
- Fiber: 4g
- Protein: 5g
- Sugar: 24g
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