Mark and I first went to South East Asia in 1993. One day we were on our way to a remote temple in northern Thailand, and we stopped at a food stall along the dusty road. The most beautiful lady (northern Thai people are especially beautiful) and her two adorable kids were selling fresh corn from the fields directly behind them, grilled over wood with coconut milk, butter, and salt. Mark, who grew up in Ohio and considers himself to be a true connoisseur of corn, felt it was the best he had ever had. From then on this became a favorite preparation of ours from home to Arrows to MC to Summer Winter and all from a little lady in northern Thailand.

Kosher Salt
6 ears corn, shucked
½ cup canned unsweetened coconut milk
3 tablespoons clarified butter, melted
1 teaspoon freshly ground black pepper
6 sturdy bamboo chopsticks, soaked in water for at least 30 minutes

1. In a large pot bring 2 quarts water and 1 tablespoon salt to a boil. Add the corn, cook for 3 minutes, and drain.
2. Toss the corn in a bowl with the coconut milk, the butter, 1 tablespoon salt, and the pepper.
3. Start a charcoal or gas grill.
4. Using an ice pick, awl, or small, sturdy knife, make a 1 ½-inch-deep hole in the stalk end of each ear of corn and insert a chopstick. Grill the corn, turning it regularly so as not to burn it, for 2 to 4 minutes until lightly browned. Serve at once.

Clark Frasier and Mark Gaier are the chef-owners of Arrows  restaurant in Ogunquit.