Poat Dot - Cambodian Grilled Corn

Sue Lau's Note:

Goes great with satay and other grilled items.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 6

• 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

Directions:

1. Prepare charcoal grill or preheat an ungreased cast-iron skillet over medium heat.
2. Very lightly brush the corn with oil and set on the grill rack or in the skillet.
3. Cook, turning every 2-3 minutes, until the kernels are tender and nicely charred, 12-15 minutes total; keep warm.
4. Meanwhile, in a bowl stir together the fish sauce, water, sugar and salt until it is dissolved.
5. Heat the 2 tbsp oil in a saucepan over medium heat until very hot but not smoking.
6. 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.
7. Brush cooked corn with the sauce and serve.

Reviews

[Abby Girl]

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

[Manila]

Sooooo Good! This was just like the corn you buy off the street vendors in Cambodia! Thanks for the recipe Sue L.

[foodymoody]

Thank you Sue! Loved the result of corn turned out great! I saved this recipe for myself will use it again.