Coconut-Grilled Corn

I am a huge fan of Steven Raichlen and more than a little envious that he gets to travel the globe in search of good BBQ. I DVR his new show Primal Grill as well as his older show, Barbecue University, not to mention I have two of his cook books. But this recipe was featured in his latest season, which the wife and I were watching one day and she asked me to fix it some time with dinner. Now anyone who knows my wife, knows she's a pretty picky eater, thankfully though she has become more willing to try new things the longer were married; and watching cooking shows with her seems to help. Anyways a little about the dish, it will make a great side to just about any meal and it was a huge hit with my wife and little girl. The only downside is that you will want to have tooth picks handy as the sauce makes them stick to your teeth more than normal.

3/4 cup unsweetened coconut milk
2 tbsp, palm sugar or light brown sugar, or more to taste
1 piece (2 inches) pandanus leaf, or 1 to 2 bay leaves
1/4 tsp salt
4 ears sweet corn, husked or husk stripped back and tied together

1. Combine the coconut milk, palm sugar, pandanus leaf or bay leaf, and salt in a small saucepan over medium heat and let simmer gently until the sugar dissolves, 3 to 5 minutes. Taste for sweetness, adding more sugar if necessary. Remove the pan from the heat and let the basting mixture cool to room temperature.
2. Set up the grill for direct grilling and preheat it to high.
3. When ready to cook, brush and oil the grill grate. Place the corn on the hot grate and grill it until nicely browned on all sides, 2 to 3 minutes per side, 8 to 12 minutes in all, turning with tongs. Start basting the corn with some of the coconut milk mixture after a few minutes and baste it again several times as it grills.
4. Baste the corn one final time, transfer it to a platter or plates, and serve.

Tropical Creamy Dessert

Here's another recipe from my wonderful mother-in-law, yes I'm probably kissing up a little bit, but she really is awesome. She got this recipe from Kraft as well and it was so good, I only wish we had more. If you haven't noticed yet we had a whole dinner that revolved around Caribbean flavored foods and of course we had to have a dessert that kept with the theme. This dessert is rich, light, and very full filling.

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

1 can (14 oz.) sweetened condensed milk

1 tsp. grated lemon zest

1 tbsp fresh lemon juice

4 cups chopped assorted fresh fruit, such as papaya, strawberries, pineapple and mango

1/4 cup firmly packed brown sugar

1/2 cup prepared TANG Orange Flavor Drink Mix

1/2 cup Baker's Angel Flake Coconut, toasted

1. Beat cream cheese in small bowl with electric mixer on medium speed until creamy. Add milk, lemon peel and juice; mix well

2. Spoon evenly into 8 dessert glasses; cover. Refrigerate at least 1 hour.

3. Place fruit in medium bowl. Add sugar and prepared orange drink; toss to coat. Spoon evenly over desserts; sprinkle with coconut.