Cambodian style grilled corn covered in a sweet and savory coconut scallion sauce.
Cambodian grilled corn, known as Poat Ang in Khmer, is a delicious street corn covered in a luscious, sweet and savory coconut scallion sauce. The corn is initially grilled and slightly charred on all sides then the sauce is brushed on. The sugars in the sauce caramelizes onto the grilled corn making it sweet while the fish sauce and scallions bring an extra layer of umami, savory goodness. This corn can be enjoyed on its own or as a side for your summer barbecues.
2 tbsp sugar
1 tbsp fish sauce
2 stalks of scallion, thinly sliced
6 ears of corn
Preheat the grill to medium heat.
Thinly slice scallions and set aside.
Heat a small sauce pot to medium heat, and add the coconut cream and sliced scallions.
Add sugar and fish sauce into the pot and mix well.
Bring the sauce to a simmer for 2 mins and turn off the heat.
In a small bowl, pour the sauce mixture and allow it to cool while you prepare the corn.
Remove husks and silk from corn and bring to the grill.
Place the corn, cover and grill for 10 mins, rotating every few mins to evenly char all sides.
Brush on the coconut scallion sauce and grill for an additional 5 mins.
Remove corn from the grill and brush on any remaining sauce.
Serve and enjoy!