Description Edit

Cambodian grilled corn

  • 6 servings

Ingredients Edit

Directions Edit

  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 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.
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