Prep 5 mins
Cook 15 mins
Goes great with satay and other grilled items.
- 6 ears corn, husks and silk removed
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 2 tablespoons water
- 1 1⁄2 tablespoons sugar
- 1 teaspoon salt
- 2 green onions, white parts only, thinly sliced
- vegetable oil, for brushing
- Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
- Very lightly brush the corn with oil and set on the grill rack or in the skillet.
- Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
- Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
- Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
- Carefully pour liquid mixture in (it may sputter a bit so watch out); add the green onions and simmer until the sauce begins to thicken, about 30 seconds; remove from heat and cool.
- Brush cooked corn with the sauce and serve.
Sure, my childhood was full of these good smell of Poat dot (Poat mean Corn, Dot mean grill)
Wow! What a different, unique way to serve corn. I have to admit, I was a bit apprehensive about the fish smell when making it up...it really did stink up the house! I put it in a container and into the fridge until I was ready to use it! Out came the candles and, voila...smell gone! The end result was a very unique, tasting corn on the cob. As our peaches and cream corn are in full season, I will be doing this recipe again and again! I would highly recommend this recipe. Thanks for a wonderful posting
Sooooo Good! This was just like the corn you buy off the street vendors in Cambodia! Thanks for the recipe Sue L.