If you've ever had corn chips with a "hint of lime," you know how well the two go together; add the fiery flavor from the grill, and the result is heaven. The chefs at
Num Pang, a Cambodian sandwich shop with two New York City locations, combine the three in a wildly popular, grilled, tangy corn on the cob, made with spicy chili mayo, a sprinkling of coconut flakes and fresh lime wedges.
Get the recipe: Grilled Coconut Corn with Chili Mayo
