In a small saucepan add coconut milk, sugar, and salt. Stir over medium-high heat just until it reaches a boil, lower heat, and stir gently for a couple of minutes till sugar and salt are dissolved. Taste and add more sugar or salt depending on your liking.
Boil or grill corn until cooked.
For corn on the cob, drizzle coconut sauce on cob and garnish with chopped green onions and a squeeze of lime wedge.
If serving in a bowl, shave corn kernels off and add either warm or cold coconut sauce. If the sauce is cold, stir well to mix it. Top with chopped green onions.
Notes
The coconut sauce can be kept in the refrigerator for up to 3 days. Use it cold or heat it up for warm sauce. The same sauce can be used for Sticky Rice and Mango.
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.