Move over, butter and salt. This corn on the cob is infused with coconut milk and ginger—and truly fine flavor.

Makes 6 ears

Prep Time 10 minutes

Cook Time 30 minutes

1 (15 ounce) can reduced-fat coconut milk

1 (2-inch) piece fresh ginger, thinly sliced

1 tablespoon lime juice

6 hot boiled sweet corn ears

1/4 cup chopped fresh cilantro

1. Place coconut milk and ginger in a medium saucepan and bring to a simmer. Lower heat and cook at a bare simmer until milk is reduced by half, 25 to 30 minutes. Strain milk into a cup and stir in lime juice.

3. Pour a few tablespoons of the milk mixture onto a plate and roll hot corn in it to coat. Serve garnished with cilantro. Leftover coconut sauce will keep refrigerated 3 to 4 days.

Recipe courtesy of Whole Foods Market.