Total: 20 minutes
6 ears of sweet corn, shucked and halved
1 tablespoon coconut sugar
1/2 tablespoon kosher salt
1/2 tablespoon turmeric
1 (14-ounce) can of coconut milk
1. In a small saucepan over medium-low, heat the sugar, salt, turmeric, and coconut milk, stirring, until the sugar has dissolved, 2 to 3 minutes.
2. Light a grill. Brush the corn with the sauce and grill, turning as needed, until charred all over, 12 to 15 minutes. Brush with more sauce before serving.