Poat Dot - Cambodian Grilled Corn

Goes great with satay and other grilled items.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 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.