Cambodian Grilled Corn Recipes

Steps:

• Preheat grill to med-high heat. Oil if necessary.
• On the stovetop, combine coconut milk, sugar, bay leaves, salt and pepper.
• Simmer uncovered for 5-7 minutes, until sugar is dissolved.
• Carefully peel back the corn husks and remove the silk from each ear of corn.
• Using a long strand of husk, tie back the ends of the husks - this creates a handle with which to eat the corn.
• Fold a piece of aluminum foil a few times to create a grill guard.
• Place each piece of corn on the grill. The husks should sit on the foil so they don't burn.
• Grill the corn, rotating every 2 minutes to ensure it's evenly browned.
• Baste the corn with the coconut milk mixture, rotating every minute or so until each ear has been coated twice.
• Remove corn from the grill, baste one more time and serve with cilantro garnish.

Steps:

• 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.