Khao Phot Ping (grilled corn with salty coconut cream)

When I decide to try to recreate a Thai dish in the States, I'm presented with a familiar problem. The ingredients here aren't quite as flavourful, pungent, or spicy, and I need to figure out a way to compensate. Then there are those rare occasions when the opposite is true. To my tastes, the corn in Thailand is, to be charitable, not awesome. But as soon as I tried this preparation from a vendor on the grounds of a Chiang Mai temple, I couldn't wait to try it back home. The combination of rich, salty coconut cream infused with pandan leaf and America's stunning sweet corn is so good it gives the mayo- and cheese-covered Mexican stuff a run for its money.