Coconut & Pandan Corn Salad

Think Mexican corn salad (esquite) and put a Southeast Asian spin on it and that's what we've got here.
Prep Time 20 minutes
Cook Time 18 minutes
Course Side Dish
Servings 4


  • 1 can (165ml) Coconut milk
  • ½ tbsp Sugar
  • ½ tsp Salt
  • 2 Pandan leaves (tied into knots)
  • 4 Ears of corn
  • 1 Red bell pepper
  • ½ Red onion
  • ½ Jalapeno
  • mint, basil, cilantro (optional to taste)


  • In a small pot, heat coconut milk, sugar, salt and pandan leaves and bring to a low simmer. Do not let boil. Heat for 15 minutes on low heat. Turn off heat and set aside.
  • On a grill or in a pot of water, cook corn with husks on for 10 minutes.
  • Once corn is done cooking, cut off kernels with a sharp knife. 
  • Prep veggies -bell pepper (diced into small cubes), red onion (thinly sliced), jalapeno (finely chopped)
  • In a medium sized bowl, combine corn, bell pepper, red onion, jalapeno, corn and any of the optional herbs you chose to include (mint, basil, cilantro). Drizzle to your liking with pandan infused coconut milk.


*Recipe thanks to My BF is GF
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